Hot Honey Lemon Pepper Chicken Skewers

2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks

2 T olive oil

2 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp smoked paprika

1 tsp kosher salt

½ tsp black pepper

Wooden or metal skewers

For the Hot Honey Glaze:

½ cup hot honey

2 T fresh lemon juice

1 tsp lemon zest

1 T melted butter

– ½ tsp red pepper flakes, optional

Soak wooden skewers 30 minutes. Preheat grill to medium-high heat (375-400°F).

Cut chicken into 1½ inch chunks. Toss with olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper.

Make glaze by warming hot honey, lemon juice, zest, butter, and red pepper flakes in small saucepan for 2-3 minutes.

Thread seasoned chicken onto skewers with small gaps between pieces.

Grill 10-12 minutes, turning every 3-4 minutes until internal temperature reaches 165°F.

Brush with glaze during last 2 minutes of cooking, turning once to coat both sides.

Rest 2-3 minutes, then serve with extra glaze and lemon wedges.