1-Prepare the skewers: Soak wooden skewers in water for 30 minutes to prevent burning; metal skewers don’t need soaking but will get hot.

2-Make the marinade: Blend chipotle peppers, adobo sauce, honey, soy sauce, garlic, cumin, vinegar (or lime juice), and oil until smooth; adjust heat to taste.

3-Marinate the chicken: Cut chicken thighs into 1.5-inch chunks, coat with marinade in a bag or dish, and let sit at room temperature for at least 20 minutes or refrigerate up to overnight (no more than 4 hours).

4-Thread the skewers: Remove chicken from marinade, discarding used marinade or boiling it for 2-3 minutes if basting; thread pieces onto skewers with small gaps.

5-Grill to perfection: Preheat grill to medium-high (400-450°F), oil grates, cook skewers 8-10 minutes turning occasionally until charred and internal temperature reaches 165°F; baste with reserved marinade during last 2 minutes.

6-Rest and serve: Let skewers rest 5 minutes, then serve with extra sauce for dipping.