If you’re looking for a grilling recipe that’s irresistible, quick to prep, and bursting with sweet-savory flavor, you’re going to love these Honey Garlic Chicken Kabobs. Each bite offers tender, juicy chicken, caramelized veggies, and the sticky, garlicky goodness of a honey soy glaze – truly a summer staple you’ll turn to again and again!
Why You’ll Love This Recipe
- Unbeatable Sweet & Savory Flavor: The honey and garlic marinade makes every bite of these kabobs shine – it’s the perfect balance of sticky, sweet, salty, and just a hint of peppery heat.
- Quick to Prepare – Big on Impact: Minimal chopping, simple marinade, and 15 minutes on the grill is all that stands between you and a meal that will wow the whole family!
- Vibrant, Colorful, and Healthy: These kabobs are loaded with bell peppers and onions, adding crunch, color, and a boost of nutrients to your plate.
- Easily Make-Ahead or Freezer-Friendly: You can prep the chicken and marinade days ahead (or even freeze it!), so delicious Honey Garlic Chicken Kabobs are always within reach.
Ingredients You’ll Need
One of the best things about Honey Garlic Chicken Kabobs is that they use only everyday ingredients, but each one is essential for that perfect blend of taste and irresistible grill marks. Here’s how each item brings something special to the party.
- Avocado oil or olive oil: This helps the marinade coat everything evenly and keeps the chicken juicy as it grills.
- Soy sauce (or coconut aminos/gluten-free tamari): The salty umami backbone that deepens the flavor and pairs beautifully with honey’s sweetness.
- Honey: Sticky, golden honey is key for both caramelized edges and that classic sweet finish.
- Ground black pepper: Just a touch to give a gentle, peppery kick without overpowering the marinade.
- Garlic, minced: Fresh garlic infuses each kabob with a punchy, aromatic flavor that works magic on the grill.
- Boneless, skinless chicken breasts: These soak up the marinade wonderfully and cook up moist and flavorful.
- Bell peppers (any color): Their sweetness and crunch play so well with the honey garlic glaze – plus, they make your kabobs extra colorful!
- Red onion: Adds savory depth and a little sweetness when grilled, not to mention those lovely purple accents.
Variations
One of the joys of kabobs is how easy they are to personalize. Don’t be afraid to raid your fridge and adjust this recipe to fit your tastes, dietary needs, or whatever veggies you have on hand – there’s so much room to play!
- Vegetarian Kabobs: Swap the chicken for extra-firm tofu or thick-cut mushrooms and let them marinate just like the chicken for a satisfying meatless meal.
- Low-Sodium Option: Use coconut aminos or a reduced-sodium tamari in place of regular soy sauce to cut back on salt without sacrificing flavor.
- Add More Veggies: Layer in zucchini, cherry tomatoes, or even pineapple chunks – they’ll caramelize beautifully and bring extra sweetness or tartness.
- Spicy Twist: Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade for a subtle kick alongside the honey garlic sauce.
How to Make Honey Garlic Chicken Kabobs
Step 1: Whisk Up the Marinade
In a large mixing bowl, whisk together your oil, soy sauce, honey, ground black pepper, and minced garlic. You want the honey to dissolve and everything to become glossy – this is the flavor foundation for your Honey Garlic Chicken Kabobs, so take a moment to inhale that delicious aroma!
Step 2: Marinate the Chicken & Veggies
Add your chicken pieces, bell peppers, and red onion straight into the marinade, tossing to coat every nook and cranny. Cover tightly and refrigerate for about two hours, letting the flavors sink into the chicken and veggies. The wait is worth it – this is how you build big, bold taste!
Step 3: Thread Everything on Skewers
While your grill preheats, thread the marinated chicken and vegetables onto skewers, alternating for a rainbow effect and even cooking. Be sure to discard any leftover marinade, as it’s done its job and you’ll want a fresh start for grilling.
Step 4: Time to Grill!
Place your kabobs onto a clean, well-oiled grill preheated to medium (about 350–400°F). Grill for 12–15 minutes, turning every few minutes, until the chicken is golden, slightly charred at the edges, and reaches 165°F inside. Don’t overcook – juicy kabobs are the goal!
Pro Tips for Making Honey Garlic Chicken Kabobs
- Soak Wooden Skewers: If you’re using bamboo skewers, soak them in water for at least 30 minutes (while the chicken marinates) to keep them from charring or burning on the grill.
- Uniform Chopping: Cut your chicken and veggies into equal-sized pieces for even grilling and perfect doneness in every mouthful.
- Don’t Waste the Onion Centers: If you have small red onion pieces that won’t stay on the skewer, save them for another recipe like soups or marinades – zero waste, more flavor!
- Rest Before Serving: Let your kabobs rest off the grill for 2–3 minutes before serving, so juices reabsorb and every bite is succulent.
How to Serve Honey Garlic Chicken Kabobs
Garnishes
Add a sprinkle of fresh chopped parsley, cilantro, or chives right before serving your Honey Garlic Chicken Kabobs for a vibrant pop of color and a touch of freshness. A squeeze of fresh lime or lemon brightens up the honey garlic glaze beautifully!
Side Dishes
These kabobs are wonderful with fluffy steamed rice, garlic butter noodles, or a light couscous salad. For extra crunch, add a side of grilled corn, classic potato salad, or a crisp green salad with a tangy vinaigrette.
Creative Ways to Present
For a fun, party-worthy twist, serve your Honey Garlic Chicken Kabobs platter-style with all the colorful skewers arranged over a bed of greens or grains. You can also slide the chicken and veggies off the skewers and pile them into pitas or lettuce wraps for a laid-back weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The glaze keeps the chicken moist, making next-day lunches as satisfying as the first time around!
Freezing
You can freeze the marinated uncooked chicken (without the onion and peppers) for up to 2 months – this makes dinner a breeze when you’re short on prep time. Simply thaw, add your fresh veggies, and thread onto skewers before grilling.
Reheating
To reheat, gently warm the kabobs in the oven at 350°F until heated through, or pop them on a grill pan for a few minutes to revive that grilled flavor. Avoid the microwave if possible, as it can make the chicken rubbery.
FAQs
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Can I use chicken thighs instead of breasts for Honey Garlic Chicken Kabobs?
Absolutely! Chicken thighs work wonderfully for kabobs and come out extra juicy and flavorful. Just aim for similar-sized pieces for even cooking, and you might need to adjust the grilling time by a few minutes since thighs often take a bit longer.
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What vegetables work best on these kabobs?
Bell peppers and red onion are classic, but you can easily add mushrooms, zucchini, cherry tomatoes, or even pineapple for variety. Just remember to cut everything into similar-sized chunks so they cook evenly alongside the chicken.
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How do I cook Honey Garlic Chicken Kabobs without a grill?
If you don’t have a grill, you can use a grill pan on your stovetop or even roast the skewers under the broiler on a foil-lined baking sheet. Just watch closely and turn the kabobs so they caramelize on all sides.
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Can I prepare Honey Garlic Chicken Kabobs in advance for a party?
Yes! You can marinate and skewer the chicken and veggies several hours ahead of time. Cover and refrigerate until ready to grill. This makes entertaining a breeze and lets the flavors deepen even more.
Final Thoughts
Nothing says “enjoy summer” quite like a platter of fresh-off-the-grill Honey Garlic Chicken Kabobs. I hope you’ll give them a try soon, whether for a lively backyard cookout or an easy weeknight treat. Gather your ingredients, fire up the grill, and get ready to savor every sticky, caramelized bite!
Print
Honey Garlic Chicken Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These Cooked Honey Garlic Chicken Kabobs are a perfect blend of sweet and savory flavors, making them a delicious choice for any meal. Marinated in a flavorful mixture of honey, soy sauce, and garlic, these grilled kabobs are easy to make and bursting with juicy goodness. Serve them up at your next barbecue for a crowd-pleasing dish that’s sure to impress.
Ingredients
Marinade:
- 1/4 cup avocado oil or olive oil
- 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari soy sauce)
- 1/3 cup honey
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
Kabobs:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2–3 bell peppers, seeded and cut into bite-sized pieces (any color)
- 1 red onion, cut into bite-sized chunks
Instructions
- In a mixing bowl or shallow casserole dish, whisk together the oil, soy sauce, honey, black pepper, and garlic. Add the chicken and veggies to the marinade, cover, and marinate in the refrigerator for about 2 hours.
- Preheat grill to medium heat (around 350-400 degrees). Thread the veggies and chicken on skewers and discard the remaining marinade.
- Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.
Notes
- Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
- Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
- While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350
- Sugar: approx. 20g
- Sodium: approx. 800mg
- Fat: approx. 15g
- Saturated Fat: approx. 2g
- Unsaturated Fat: approx. 10g
- Trans Fat: 0g
- Carbohydrates: approx. 25g
- Fiber: approx. 2g
- Protein: approx. 30g
- Cholesterol: approx. 80mg
