Grilled chicken skewers have long been a staple of American backyard barbecues, offering a quick, handheld protein that cooks fast over high heat. The addition of a honey‑buffalo glaze reflects the modern trend of blending sweet and spicy flavors, popularized by regional wing sauces and summer picnics.

In the Southwest, corn salads often feature jalapeño, cotija cheese, and lime. In the Midwest, they may include red bell pepper and a creamy mayo base. The fresh lime‑cilantro version in this recipe highlights a lighter, summer‑ready style common in California and the Pacific Northwest.

Southern BBQ often serves chicken on the bone with a dry rub, but many modern cooks finish the meat with a glaze or sauce. The honey‑buffalo glaze adds a glossy, sticky coating that is typically brushed on during the final minutes of grilling, creating a caramelized exterior while keeping the interior juicy.

These skewers are popular at summer cookouts, Fourth of July picnics, backyard parties, and casual game‑day gatherings because they are easy to eat, visually appealing, and can be made in large batches for crowds.

The combination of honey for sweetness, buffalo sauce for tangy heat, smoked paprika for smoky depth, and a splash of lemon juice for brightness creates a layered flavor profile that sets this dish apart from plain seasoned grilled chicken.

Classic pairings include coleslaw, grilled corn on the cob, potato salad, baked beans, or a fresh cucumber‑tomato salad. The bright corn‑tomato‑cilantro salad in this recipe complements the sweet‑spicy glaze perfectly.

Honey has become a go‑to sweetener in modern BBQ sauces because it caramelizes quickly, adds a natural gloss, and balances the heat from hot sauces. Chefs now often pair it with spicy elements like buffalo or sriracha to create the popular sweet‑heat flavor profile.

Common errors include cutting chicken pieces unevenly, over‑cooking the thighs, letting the honey glaze burn, and basting too early. Follow the timing steps, keep the heat medium‑low for the glaze, and baste only during the final minutes of grilling.

Metal skewers conduct heat, helping the chicken cook evenly from the inside while preventing the skewer itself from burning. Wooden skewers can char or catch fire on a hot grill, especially during longer cooking times.

The YouTube channel Laura in the Kitchen focuses on approachable, family‑friendly recipes that often feature quick weeknight meals, grill‑ready dishes, and seasonal produce, with an emphasis on clear step‑by‑step instruction and practical kitchen tips.

Yes, you can season and thread the chicken up to 4 hours ahead, keeping it covered in the refrigerator. After grilling, store the skewers in an airtight container; reheat gently on the grill or in a skillet and brush with fresh glaze before serving.