Smoked Paprika Chicken Inasal Skewers

Combine 60ml soy sauce, lemon juice, 30ml honey, minced garlic, grated ginger, smoked paprika, paprika, salt, and black pepper in a large bowl. Whisk in 30ml sunflower oil until emulsified.

Add chicken thigh cubes and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration. Ensure chicken stays cold during marination.

Remove chicken from refrigerator 20 minutes before cooking to take the chill off. Thread 4-5 chicken cubes onto metal skewers, leaving small gaps between pieces for even heat circulation.

Prepare your grill for medium-high heat, around 200-220C at the cooking surface. Let the coals burn down to glowing embers with a light ash coating — you want steady heat, not flare-ups.

Place skewers on the grill over medium-high heat. Cook for 5-6 minutes without moving, until deep grill marks form and the chicken releases easily from the grate.

Flip skewers and cook another 4-5 minutes on the second side. Baste generously with the remaining 30ml oil, 30ml soy sauce, and 15ml honey mixed together — apply every minute during the final 6 minutes for a sticky, caramelized glaze.

Check doneness: insert instant-read thermometer into the thickest piece, targeting 74C internal temperature with no pink near the bone. The glaze should be deeply caramelized with some charred edges.

Transfer skewers to a clean plate and rest for 3-4 minutes — the juices redistribute for a juicy bite. The surface will feel firm with a slight bounce when properly rested.

Serve immediately over steamed white rice with a wedge of lemon on the side for squeezing over the skewers, if desired. The charred, lacquered exterior and smoky interior are best enjoyed hot from the grill.