Chicken Kabobs

Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

Heat oil in a small saucepan over medium heat, then add the finely chopped onions and sauté until softened, about 3–4 minutes.

Stir in the brown sugar, chili sauce, and lime juice, combining well with the onions.

Add the salt, allspice, ginger, and cayenne pepper to the sauce, stirring until all spices are evenly distributed. Remove from heat and let cool slightly.

Pat the chicken breast halves dry with paper towels, then cut each breast into 1½-inch cubes for even cooking.

Thread the chicken cubes onto the soaked bamboo skewers, dividing evenly among the 8 skewers (approximately 6 cubes per skewer).

Brush both sides of the chicken kabobs generously with the prepared sauce, reserving some sauce for basting.

Heat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

Place the chicken kabobs on the grill and cook for 6–8 minutes on the first side without moving them, allowing them to develop light char marks.

Turn the kabobs and cook for another 6–8 minutes on the second side, basting occasionally with the reserved sauce, until the chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the cooked kabobs to a serving platter and let rest for 2 minutes before serving.