Yummy Honey Chicken Kabobs
Sweet honey and savory soy sauce create a glossy, flavorful marinade that pairs beautifully with chicken and vegetables. Marinating allows the flavors to penetrate the meat and vegetables, producing tender, juicy kabobs whether you grill them over high heat or broil them indoors.
Ingredients
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1/4 cup vegetable oil
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1/3 cup honey
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1/3 cup soy sauce
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1/4 teaspoon ground black pepper
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8 skinless, boneless chicken breast halves – cut into 1 inch cubes
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2 cloves garlic, minced
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5 small onions, cut into 2 inch pieces
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2 red bell peppers, cut into 2 inch pieces
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skewers
Directions
- In a large bowl, whisk together the vegetable oil, honey, soy sauce, ground black pepper and minced garlic until smooth. Reserve about 3 tablespoons of the marinade in a separate small bowl for basting during cooking.
- Add the cubed chicken, onion pieces and red pepper to the larger bowl with the remaining marinade. Toss gently to coat everything evenly. Cover and refrigerate for at least 2 hours; for best flavor, marinate overnight.
- When ready to cook, preheat your grill to high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken and vegetables alternately onto the skewers, leaving a small gap between pieces for even cooking. Optional: add fresh mushrooms and cherry tomatoes to the skewers if you like.
- Drain and discard the marinade that contained raw chicken. Lightly oil the grill grates. Place the skewers on the hot grill and cook for 12 to 15 minutes, turning every few minutes. Brush the reserved marinade on the kabobs frequently while turning to build a glossy coating and boost flavor.
- Cook until the chicken is cooked through and the juices run clear; the safe internal temperature for chicken is 165°F (74°C). Remove the skewers from the grill and let them rest for a few minutes before serving.
- Broiler alternative: arrange skewers on a foil-lined baking sheet and place under a preheated broiler about 6 inches from the heat. Broil 10–12 minutes, turning once and basting with reserved marinade, until the chicken is done and edges are lightly charred.
Tips for success: cutting the chicken into uniform 1-inch cubes helps them cook evenly. If you prefer a stickier glaze, reduce the reserved marinade in a small saucepan over medium heat for a few minutes until slightly thickened, then brush it on at the end of cooking. Keep an eye on the sugars in the honey, as they can cause flare-ups on a hot grill—move skewers to a cooler spot if flames get too high.
Serving suggestions: these kabobs pair well with steamed rice, a simple green salad, or grilled flatbreads. A squeeze of fresh lemon or lime over the finished skewers brightens the dish. Leftovers can be cooled, refrigerated in an airtight container, and enjoyed within 3 days. Reheat gently to avoid drying out the chicken.
Variations: swap chicken for tofu or shrimp for a different protein, and experiment with vegetables such as zucchini, pineapple chunks, or mushrooms. Adjust the honey-to-soy-sauce ratio to taste—more honey for a sweeter glaze, or more soy sauce for a saltier, savory profile.
These honey chicken kabobs are versatile, easy to prepare ahead, and crowd-pleasing for backyard barbecues or weeknight dinners. Whether grilled or broiled, they deliver a balance of sweet and savory flavors with tender, juicy results.