If you're craving a bite of summer with a punch of sweet and savory, this Honey Garlic Chicken Kabobs Recipe is exactly what you need. Tender chicken cubes marinated in a luscious honey garlic sauce, grilled to perfection with colorful veggies—it's pure deliciousness on a skewer.
Jump to:
Why You'll Love This Recipe
I remember the first time I grilled these kabobs for a weekend cookout—everyone was raving about how juicy and flavorful the chicken was, and how the honey garlic marinade was just the perfect balance of sweet, salty, and garlicky goodness. Seriously, it’s one of those recipes that quickly becomes a household favorite.
- Deliciously Balanced Flavor: The honey garlic marinade hits that perfect sweet and savory note you’ll crave again and again.
- Simple Prep: Only a few straightforward ingredients and minimal hands-on time make it a breeze.
- Vibrant Veggies: Onions and colorful bell peppers add freshness and a fun pop of color.
- Perfect for Grilling: Great for summer barbecues or anytime you want that gorgeous charred flavor.
Ingredients & Why They Work
When shopping for this dish, look for fresh, firm chicken breasts and vibrant, crisp vegetables to get the best grilling results. The marinade ingredients are pantry staples but combine to create a flavor booster that's truly special.
- Boneless Skinless Chicken Breasts: These cook quickly and stay juicy, making them ideal for kabobs.
- Vegetable Oil: Helps distribute the marinade evenly and prevents sticking on the grill.
- Honey: Adds a rich, natural sweetness and helps the chicken caramelize beautifully on the grill.
- Soy Sauce: Brings in a touch of saltiness and deep umami flavor to balance the sweet honey.
- Ground Black Pepper: Gives just the right bit of subtle heat without overpowering the dish.
- Minced Garlic: Infuses the marinade with garlicky aroma and flavor that pairs perfectly with toasted chicken.
- Large Onions: Provide sweetness and a bit of crunch, enhancing the kabob’s texture and taste.
- Sweet Bell Peppers: Their bright colors make your kabobs visually inviting and add a fresh, juicy bite.
- Skewers: Wooden or metal, these hold everything together on the grill—just soak wooden ones beforehand to avoid burning.
Make It Your Way
One of the best things about this Honey Garlic Chicken Kabobs Recipe is how easy it is to customize. Whether you want to switch up the veggies or tweak the marinade for your taste buds, these kabobs are incredibly versatile and always a crowd-pleaser.
- Vegetable Variation: I love swapping in seasonal veggies like cherry tomatoes or zucchini for a fresher, garden-inspired twist. They add great color and extra flavor to the kabobs.
- Oil Choice: If you prefer a healthier fat, try olive oil instead of vegetable oil—it gives a nice, rich undertone that pairs wonderfully with the honey and garlic.
- Marinating Time: For a deeper, more intense flavor, I often marinate the chicken overnight. It really lets the sweet and savory notes soak in and makes the chicken incredibly tender.
- Cooking Method: No grill? No problem! I’ve adapted this recipe for broiling in the oven—just keep an eye on the kabobs to prevent burning and you’ll still get charred, delicious chicken.
Step-by-Step: How I Make Honey Garlic Chicken Kabobs Recipe
Step 1: Whisk Together the Flavor-Packed Marinade
Start by combining your vegetable oil, honey, soy sauce, minced garlic, and ground black pepper in a large bowl. Give it a good stir until everything is nicely blended. You’ll notice the glossy sheen from the honey and oil, and the sweet aroma of garlic will have your taste buds ready for what’s to come.
Step 2: Marinate the Chicken for Maximum Tenderness
Add your cubed boneless skinless chicken breasts to the marinade, making sure every piece is fully coated and submerged. Cover the bowl and pop it into the fridge for at least two hours. I recommend longer if you have the time—the chicken soaks up all those sweet and savory flavors, making each bite juicy and flavorful.
Step 3: Preheat Your Grill and Prep the Skewers
When you're ready to cook, fire up the grill to a high heat setting. While it’s warming up, drain the chicken from the marinade and toss that liquid out. Thread the chicken cubes alternately with chunks of onion and bell pepper onto your skewers—this combo not only looks vibrant but adds great texture contrast once grilled.
Step 4: Oil the Grill Grate and Grill to Perfection
Lightly brush or spray the grill grate with oil to prevent sticking—this little step makes cleanup easier and keeps your kabobs intact. Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally. You’ll know it’s done when the chicken is no longer pink inside and the juices run clear. The chicken should reach an internal temperature of 165°F for perfect safety.
Step 5: Serve and Enjoy the Sunshine
Once cooked, remove the kabobs from the grill and serve immediately. Whether you plate them straight from the skewers or slide the chicken and veggies onto a dish, these kabobs bring that wonderful balance of honey sweetness, garlicky zing, and smoky char to your summer table.
Top Tip
These little nuggets of wisdom can turn your Honey Garlic Chicken Kabobs Recipe from good to absolutely unforgettable. Trust me, a few simple tricks make all the difference in flavor, texture, and grilling success.
- Marinate Overnight: I’ve found that letting the chicken soak in the honey garlic marinade overnight (or at least over 2 hours) really lets those flavors penetrate deeply, making every bite juicy and packed with sweet-savory goodness.
- Soak Wooden Skewers: To avoid those annoying burnt sticks, always soak wooden skewers in water for at least 30 minutes before threading your kabobs. It’s a simple step that saves a ruined dinner mood!
- Oil the Grill Grate: Lightly brushing your grill grate with oil helps prevent sticking and keeps those beautiful grill marks intact—plus it makes flipping the kabobs a breeze.
- Don’t Crowd the Skewers: Give a little space between chicken and veggies on the skewers. It ensures even cooking and helps the chicken get that perfect little char while veggies retain some bite.
How to Serve Honey Garlic Chicken Kabobs Recipe
Garnishes
I love finishing these kabobs with a sprinkle of freshly chopped parsley or cilantro to add a pop of color and fresh herbal aroma. A squeeze of lime or lemon juice right before serving also brightens up the sweet honey and garlic flavors beautifully. For a little extra zing, try some thinly sliced green onions or even a dash of red pepper flakes.
Side Dishes
Pair your kabobs with fluffy white or brown rice, a fresh cucumber salad, or grilled corn on the cob for a classic summer barbecue vibe. Roasted potatoes or a simple quinoa salad also work wonderfully to round out this meal. And don’t forget some chilled garlic butter bread or pita for mopping up any extra honey garlic sauce lingering on the plate!
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken kabobs in an airtight container and store them in the refrigerator. They’ll stay fresh and tasty for up to 3 days—perfect for easy lunches or quick dinners later in the week.
Freezing
If you want to freeze your kabobs, remove the chicken from the skewers and place the individual pieces in a freezer-safe bag or container. Frozen chicken pieces marinated in the honey garlic sauce can last up to 2 months. When ready to use, thaw overnight in the fridge before grilling.
Reheating
To reheat, warm the kabobs gently on a grill or in an oven preheated to 350°F (175°C) for about 8-10 minutes, turning occasionally to keep the chicken moist. You can also microwave leftovers, but be careful not to overcook—just heat until warmed through.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work wonderfully with this honey garlic marinade and tend to stay even juicier during grilling, but adjust cooking time slightly as thighs may take a bit longer to cook through.
Chicken is fully cooked when its internal temperature reaches 165°F (74°C) and the juices run clear. Using a meat thermometer is the most reliable way to check doneness.
Yes! You can broil the kabobs in your oven by placing them on a broiler pan about 4-6 inches from the heat source. Broil for 12 to 15 minutes, turning occasionally until cooked through.
Because the raw chicken was marinating in it, it’s important to boil the leftover marinade for several minutes before using it as a sauce to ensure it’s safe to consume.
Final Thoughts
This Honey Garlic Chicken Kabobs Recipe is one of those delightful meals that brings sunshine to your plate, no matter the weather. Sweet, savory, and packed with tender chicken and vibrant veggies, it’s a guaranteed crowd-pleaser whenever you fire up your grill. I hope these tips and ideas inspire you to get outdoors, gather some good company, and savor every juicy, flavorful bite together. Happy grilling!
Print
Honey Garlic Chicken Kabobs Recipe
- Prep Time: 10 minutes
- Marinating Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
Honey Garlic Chicken Kabobs are a delicious and flavorful grilled dish featuring tender boneless chicken breasts marinated in a sweet and savory honey garlic sauce, skewered with colorful onions and bell peppers. Perfect for a sunny day barbecue, these kabobs offer a perfect balance of sweetness from honey, a touch of saltiness from soy sauce, and a hint of garlic spice.
Ingredients
Chicken and Marinade
- 5-6 boneless skinless chicken breasts, cut into 1 inch cubes
- ¼ cup vegetable oil
- ⅓ cup honey
- ⅓ cup soy sauce
- ¼ teaspoon ground black pepper
- 2 tablespoon garlic, minced
Vegetables and Skewers
- 2 large onions, cut into 2 inch pieces
- 4 sweet bell peppers, cut into 2 inch pieces
- skewers (wooden or metal)
Instructions
- Prepare Marinade: In a large bowl, combine vegetable oil, honey, soy sauce, minced garlic, and ground black pepper. Stir thoroughly to blend all ingredients evenly.
- Marinate Chicken: Add the cubed chicken breasts to the marinade and ensure all pieces are fully submerged. Cover and refrigerate for at least two hours to allow flavors to soak in; longer marinating will enhance taste.
- Preheat Grill: When ready to cook, preheat your grill to high heat setting to ensure a good sear and even cooking.
- Prepare Skewers: Remove the chicken from the marinade and discard the leftover marinade. Thread the chicken pieces alternately with onion and bell pepper chunks onto the skewers.
- Oil the Grill Grate: Lightly brush or spray the grill grate with oil to prevent sticking during cooking.
- Grill Kabobs: Place the assembled skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and the juices run clear.
- Serve: Remove from the grill and serve immediately, either on the skewers or plated.
Notes
- Use wooden skewers soaked in water for at least 30 minutes to prevent burning on the grill.
- Marinate the chicken overnight for even deeper flavor infusion.
- Feel free to substitute vegetable oil with olive oil for a healthier fat option.
- Add other vegetables like cherry tomatoes or zucchini for more variety.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- This recipe can be adapted for oven broiling if a grill is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 20 g
- Sodium: 227 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 121 mg
Leave a Reply