1-First Step: Season the Chicken Grab your 1 to 1 1/4 pounds chicken breasts, chop into 1-inch pieces. Sprinkle with salt to taste, 1-2 tsp garlic pepper seasoning, and 1-2 tsp chipotle seasoning. Rub it in good; this builds that base flavor. Takes 5 minutes, sets up the smoky vibe for your honey chipotle grilled chicken skewers.

2-Second Step: Marinate with Veggies Chop 1 green pepper, 1 red pepper, and 1 yellow onion into 1-inch pieces. Toss chicken and veggies into a zip-top bag with 1 cup chipotle honey grill sauce. Seal and massage gently. Pop in the fridge for at least 2 hours or overnight. This step infuses every piece; longer is better for busy parents prepping ahead. Vegan tip: tofu soaks it up fine too.

3-Third Step: Thread the Skewers Soak wooden skewers in water 30 minutes if using to avoid burning. Thread chicken, peppers, and onion alternately, about 4-5 pieces chicken per skewer. Discard used marinade. Makes 8-10 skewers for 4 servings. Pro move: leave space between for even grilling.

4-Fourth Step: Prep the Grill Preheat grill to medium-high, around 400°F. Oil grates well with a paper towel and tongs to prevent sticking. Safety first, y’all, keep kids back!

5-Fifth Step: Grill the Chicken Skewers Place skewers on grates. Grill 12-15 minutes total, turning every 3-4 minutes. Brush with remaining chipotle honey sauce last 2-3 minutes for glossy finish. Chicken’s done when no longer pink inside, juices clear. Use thermometer for 165°F if picky. These honey chipotle grilled chicken skewers get that char!

6-Sixth Step: Prep Garlic Grilled Corn Husk and clean 4 ears corn. Mix 2 tbsp softened butter and 2 tbsp roasted garlic infused oil. Rub each ear with 1/2 tbsp butter mix, then season with salt, pepper, and 1 tsp garlic seasoning each. Wrap tightly in foil.

7-Seventh Step: Grill the Corn Add foil packets to medium-high grill. Cook 10-15 minutes, turning every 5 minutes till tender and kernels pop juicy. Unwrap for that smoky edge.

8-Final Step: Rest and Serve Let skewers rest 5 minutes off heat. Unwrap corn, slice or serve whole. Plate together for a main course feast. Pair with margaritas for summer vibes, grill everything to cut dishes. My crew loves it with a cool tzatziki dip to balance the heat, like this refreshing sangria on the side!