Spicy Sweet Coogirl Candy Glazed Chicken Skewers with Pickled Red Onion Relish

Recipe #1 will feature Coogirl Candy (position 1 of 7 in rotation) https://coomoojams.com/product/cowgirl-candy/

Spicy Sweet Coogirl Candy Glazed Chicken Skewers with Pickled Red Onion Relish

These colorful skewers balance the bold sweet heat of Coogirl Candy with a bright quick-pickled red onion relish. The jar of Coogirl Candy is used two ways: a glaze for the chicken and a finely chopped mix-in for the relish to create a layered, cohesive flavor profile. The result is visually appealing, approachable, and perfect for a casual dinner or party platter.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
• 12 to 16 bamboo skewers, soaked in water for 30 minutes
• 3/4 cup Coogirl Candy (product page)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon neutral oil (canola or vegetable)
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 small red onion, very thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or agave
• 1 tablespoon finely chopped fresh cilantro, plus extra for garnish
• Juice of 1/2 lime (about 1 tablespoon)
• 1 small jalapeño, seeds removed and finely diced (optional, for relish heat)
• 1/4 cup crumbled feta or cotija cheese for serving (optional)

Instructions

1. Make the quick pickled red onion relish: In a medium bowl combine the thinly sliced red onion, apple cider vinegar, honey, lime juice, and a pinch of salt. Stir to combine and let sit 10 minutes, then stir again. After the onions have softened, fold in 2 tablespoons of Coogirl Candy (finely chopped) and the chopped cilantro. If you like more heat, stir in the diced jalapeño. Taste and adjust vinegar or honey for brightness or sweetness. Set aside at room temperature while you prepare the chicken. The relish can be chilled ahead for up to 2 hours.
2. Prepare the chicken and marinade: In a mixing bowl whisk together 1/2 cup Coogirl Candy, soy sauce, rice vinegar, oil, grated ginger, salt, and pepper. Add the chicken pieces and toss to fully coat. Cover and refrigerate for 20 to 40 minutes. Do not marinate longer than 2 hours to avoid losing texture from the sugar content in the jam.
3. Thread the chicken onto soaked bamboo skewers, leaving a little space between pieces for even cooking. Reserve the leftover marinade in the bowl.
4. Preheat a grill or grill pan to medium-high heat. Brush the grill grates lightly with oil to prevent sticking. Grill the skewers 3 to 4 minutes per side until nicely charred and cooked through, brushing once or twice with the reserved marinade during cooking. Target an internal temperature of 165°F for the chicken.
5. Finish with a Coogirl Candy glaze: In a small saucepan bring the remaining 1/4 cup Coogirl Candy to a gentle simmer with 1 tablespoon water for 1 to 2 minutes to loosen and warm the jam. Remove from heat and brush the glaze onto the hot skewers just before serving so the label sweet heat is glossy and visible on the chicken.
6. Plate and garnish: Arrange skewers on a long platter. Spoon the pickled red onion relish over and between skewers so the vivid pink onions contrast with the glazed chicken. Scatter additional chopped cilantro and crumble feta or cotija cheese over the top if using. Serve with lime wedges on the side.
7. Storage and make ahead tips: The relish can be made up to 24 hours ahead and chilled. Store leftover glazed chicken in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 8 to 10 minutes to avoid overcooking.

Notes

• For a visually striking platter, alternate chicken pieces with cherry tomatoes and thin rounds of zucchini on the skewers before grilling.
• If you want more caramelization, broil for 1 to 2 minutes after glazing, watching carefully to avoid burning the sugars.