That’s how a grown man eats chicken nuggets. Honey jalapeno chicken bites. Let’s get to cooking. I’ve got a pack of boneless, skinless chicken thighs. I’m gonna trim the excess fat off and cut each thigh into thirds, season them with some of my AP. That’s that salt, pepper, garlic. Now we need the honey jalapeno flavors. I’m gonna make up a quick marinade, honey pickled jalapeno juice and some hot sauce, pour it all over our chicken thigh chunks, and then stick it in the refrigerator for at least 2 hours to marinate. When it comes out of the refrigerator, we’re just gonna skew it up and then sprinkle it down with a little hot barbecue rub on both sides. And it’s ready for some hot lump coal. So my primo’s fired up. I’ve got a good hot coal bed. I’m just gonna place each skewer right over these hot coals. You can hear it sizzle. It’s gonna be smelling good just here in a few minutes. Every three or four minutes, we’re just turning and burning until they get a nice little crust on the outside. I’m gonna go throw the secret weapon together, that honey jalapeno sauce. First, I’m start with a stick of melted butter, sliced up two jalapenos. Leave those seeds in. I want that heat. Also, add a little bit of garlic to it. They’re gonna Fry them in that butter. Once it’s cooked, two or three minutes in the pepper and garlic. Soft Squeeze in a fresh lemon, add a little bit of Worcestershire and then about a half a cup of honey. Bring it to a good simmer and and turn the heat off and pour it up. Let it cool till you’re ready to glaze the chicken. So now that we got some color on our chicken, it’s about done. This is when you want to glaze it. We’re gonna take this honey jalapeno glaze. We’re just gonna start brushing it right over the chicken. But smells good. We just want to keep shellacking it on till they get nice and sticky and buttery. And jalapeno e you just wanna do this to both sides a couple times. Looks good. Good. Alright y’all, that was the double glaze. And look at those little sticky chicken bites. Let’s get them off. Now you just slide them right off that skewer onto your serving platter. Gonna use the rest of this honey jalapeno glaze, drizzle it right over the top. Serve it with a little shot glass of toothpicks. I like it. Cause you go back in there, get you some of the jalapeno that’s cooked down in the glaze. And then you can run that chicken bite right back through that sauce on the board. That’s a nugget I can get down on.