If you are looking for a meal that feels special but is still easy enough for a busy day, these smoky honey bacon chicken skewers are a perfect choice. Juicy chicken, crispy bacon, and colorful vegetables come together with a sweet-and-smoky glaze that caramelizes beautifully on the grill. Paired with a fresh avocado salad, this dish is great for family dinners, weekend cookouts, or when you want to impress guests without stress. Fire up the grill and enjoy cooking something truly satisfying.

Ingredients

For the chicken skewers

• Boneless, skinless chicken thighs, cut into bite-size pieces

• Thick-cut bacon, cut into 1–1½ inch pieces

• Bell peppers (any color), cut into chunks

• Red or purple onion, cut into chunks

• Olive oil

Dry seasoning

• Paprika

• Garlic powder

• Onion powder

• Ground cumin

• Dried oregano

• Black pepper

• Light brown sugar

Honey BBQ glaze

• Barbecue sauce (your favorite kind)

• Honey

• Chipotle sauce or smoked chili sauce

• Yellow or Dijon mustard

Avocado cucumber salad

• English cucumber, sliced

• Roma tomatoes, chopped

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño, finely chopped (optional)

• Ripe avocados, cubed

• Italian-style dressing or light vinaigrette

• Salt and black pepper

Instructions

Start by making the dry seasoning. In a small bowl, mix all the spices with the brown sugar until well combined. Set aside.

In another bowl, prepare the glaze by stirring together the barbecue sauce, honey, chipotle sauce, and mustard. Mix until smooth and set aside.

Place the chicken pieces in a large bowl. Sprinkle the seasoning over the chicken a little at a time, tossing to coat evenly. Drizzle in enough olive oil to lightly coat the chicken so it stays juicy and does not stick. Cover and refrigerate while you prepare the skewers.

Lightly oil your skewers or spray them with non-stick spray. Thread the chicken, bacon, bell peppers, and onion onto the skewers, leaving a little space between pieces so they cook evenly.

Preheat the grill to medium heat. Place the skewers on the grill and cook for about 12–15 minutes, turning every few minutes so they brown evenly.

Brush the skewers with the glaze and continue grilling, turning often, until the chicken is fully cooked and the glaze is sticky and caramelized, about 5–7 more minutes. Remove from the grill and let rest for a few minutes.

While the skewers cook, make the salad. In a bowl, combine cucumber, tomatoes, onion, cilantro, and jalapeño. Season with salt and pepper and drizzle with dressing. Gently fold in the avocado cubes last so they stay intact. Chill until ready to serve.

Serve the hot skewers with the fresh avocado salad on the side and enjoy.

Notes or Tips

• Chicken thighs stay juicier than chicken breast, especially on the grill.

• If using wooden skewers, soak them in water for at least 30 minutes before grilling.

• You can bake these skewers in the oven at 400°F (200°C) if you do not have a grill.

• Adjust the glaze sweetness or heat to your taste by adding more honey or chili sauce.

If you try this recipe, let me know how it turned out. I would love to hear how you served it or what changes you made.