Prepare the Capons
In a small bowl, combine allspice, garlic powder, paprika, salt, and olive oil. Mix together to form a rub. Coat chicken with spice rub and thread onto skewers.
In a separate bowl, combine honey and lemon.
Heat a grill pan over high heat (a sauté pan will also work). Grease pan and add chicken. Cook about seven minutes per side. Brush chicken with the honey-lemon mixture repeatedly while they cook.
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I made them as shani said after about 7 minutes on each side they were still raw in the middle but in the oven with the lemon honey and oil it was fried in, it was a new level delicious 😋
After reading the reviews below, I did it like this: I grilled the capons in the sauce till just cooked, as it's written in the recipe (omitted allspice as I didn't have handy.) I then put them in a foil and poured the honey/lemon sauce over the capons and put them in the oven for 15 minutes. SO soft, juicy and delicious!
I have never heard of boneless chicken thighs called capons. A capon is a large neutered rooster. In Israel, boneless thighs are called pargiyot, and are delicious.
In addition, your suggestion to undercook the thighs for reheating on shabbat is a terrible idea for food safety reasons. Undercooking chicken, chilling and then reheating gives salmonella 24 hours to grow.
Looks like a nice recipe, if you add the glaze toward the end.
In the recipe when they say capons they mean boneless chicken thighs with skin on and boneless chicken thighs without skin are also known as pargiyot. Also imagine that she meant to cook them until just done, ie not overcook them so they don't get overdone when reheated.
Savory Capons I liked the rub on the chicken, but capons are from dark chicken which need longer coming time. Also adding honey while cooking caused the chicken to burn.