1½ lb boneless chicken breast or thigh, cut into 1½-inch pieces
2 bell peppers (red and yellow or green), cut into chunks
1 red onion, cut into wedges
1 tbsp neutral oil
2 tsp Cookies Honey BBQ seasoning
2 tbsp honey
1 tbsp apple cider vinegar
8 skewers
Optional serving dip: ½ cup plain Greek yogurt, 1 tbsp lemon juice, 1 sliced scallion
Soak wooden skewers if using. Toss chicken with oil and seasoning; thread onto skewers, alternating with peppers and onion. Grill over medium-high heat, turning every few minutes, until the chicken reaches 165°F, about 10–14 minutes. Stir honey with vinegar and brush on during the final 2 minutes, then give the skewers one last turn. Mix the optional dip and serve alongside.
