Smoky Citrus Chicken Skewers

Chicken thighs preferred over breast for moisture retention—less chance of dried out meat. If thighs unavailable, go with breasts but reduce cook time and keep watch. Chipotle-orange glaze swaps barbecue sauce; smoky chipotle with citrus notes adds complexity. If glaze unavailable, mix adobo sauce with orange juice and honey as a quick substitute. Blue cheese replaced by avocado crema here—easier to manage and mellows heat, but feel free to crumble feta or queso fresco for salty tang. Soaking skewers crucial to avoid flare-ups or blackened sticks spoiling tender meat. Julienne mango and peppers fresh to add crunch, balance heat and smoke, no canned salsa—that’s sacrilege. Vegetable oil used in pan frying because of high smoke point; olive oil burns faster. Rest time neglected often, but essential for juicy meat sealing.

Threading skewers loosely allows heat contact and browning, avoid packing chicken cubes together or they’ll steam instead. Grill grate must be clean and oiled—prevents sticking and white loss of meat juices which equal dryness. Basting frequently keeps surface moist; glaze intensifies flavor layers. Turn skewers every 2-3 minutes for uniform char, avoid flipping too often which cools grill. Pan frying mimics this with smaller batches, don’t crowd chicken or temperature dips shutting down Maillard reaction. Look for firm, pale opaque chicken with slight caramelized edges. Instant thermometer is your best friend here—165°F internal means done without guessing. Resting meat—carryover heat finishes cooking and lets juices settle back inside; skipping rest leads to dry chicken. Assemble wraps quickly, lettuce leaves crisp and cool; avoid warm plates which wilt them. Chop salsa and make crema while chicken cooks—efficient mise en place saves real time. Serve immediately to keep contrast between warm meat and fresh crunchy wrap shells.