Cherry-Glazed Chicken Skewers

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 cups fresh sweet cherries, pitted
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce or tamari
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp lime zest
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers
• 1/4 cup chopped fresh mint or cilantro

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes. Cut the chicken thighs into 1.5-inch pieces and toss in a bowl with olive oil, salt, pepper, and lime zest.
2. 2Thread the chicken pieces onto the skewers, leaving a little space between pieces for even cooking; set aside while you make the glaze.
3. 3In a small saucepan over medium heat, combine the pitted cherries, honey, balsamic vinegar, soy sauce, minced garlic, grated ginger, and lime juice. Bring to a gentle simmer.
4. 4Cook the cherry mixture, stirring and lightly mashing some cherries with a spoon, for 8–10 minutes until the fruit breaks down and the sauce thickens to a glossy glaze that coats a spoon. Remove from heat and stir in the remaining olive oil.
5. 5Preheat the grill to medium-high (400–425°F) and oil the grates. Reserve about 1/3 of the cherry glaze for serving; brush the rest generously over the chicken skewers.
6. 6Grill the skewers for 4–5 minutes per side, turning once or twice and basting with more glaze, until the chicken reaches 165°F and has caramelized edges with sticky cherry bits.
7. 7Transfer the skewers to a platter. Warm the reserved glaze briefly if needed and drizzle it over the hot chicken.
8. 8Scatter chopped mint or cilantro over the top and serve immediately with any extra glaze on the side. The bright cherry-honey notes keep the dinner light for July evenings.