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Honey garlic chicken kabobs are perfect for weeknight grilling when you want something quick but flavorful. The sticky sweet and savory glaze makes every bite pop while the char from the grill adds that unmistakable backyard cookout vibe.
I often make these kabobs on busy nights when I want something impressive without fussing. They consistently get rave reviews from family and friends every time.
Ingredients
- Chicken breast: cut into bite-sized cubes for quick cooking and even flavor absorption. Choose fresh chicken with a slight pink tint and no odor for the best results
- Bell pepper chunks: add sweetness and crunch. Select firm, glossy peppers with vibrant color
- Red onion chunks: give a mild sharpness and help balance the sweet glaze. Look for onions that are firm and free from blemishes
- Honey: creates that sticky sheen and natural sweetness. Use raw or local honey if possible for richer flavor
- Freshly minced garlic: provides pungency and depth. Avoid pre-minced garlic from jars as fresh garlic transforms the marinade
- Soy sauce: brings saltiness and umami making the marinade more complex. Light soy sauce is fine but a good quality one elevates the dish
- Olive oil: prevents the chicken from drying out and helps the marinade coat the ingredients evenly. Extra virgin works well
- Lemon juice: adds brightness and cuts through the sweetness. Freshly squeezed is best for balance
- Salt and pepper: to season according to your taste
- Wooden skewers: that have been soaked in water for at least 30 minutes prevent burning during grilling
Instructions
- Prepare the Marinade:
- Combine honey, minced garlic, soy sauce, olive oil, and lemon juice in a bowl. Whisk the mixture smoothly until fully combined which forms the signature glaze that coats the chicken and vegetables thoroughly. This balance is crucial for the flavor and caramelization later.
- Cube and Marinate Chicken:
- Cut the boneless chicken breasts into bite-sized, uniform pieces. This consistency ensures even cooking. Place the chicken cubes in a bowl and pour half the marinade over them. Let the chicken soak for a minimum of 20 minutes but an hour is ideal if you have the time, so the flavors penetrate deeply.
- Chop Vegetables:
- While the chicken marinates, cut bell peppers and red onions into chunks similar in size to the chicken pieces. This ensures everything cooks evenly together on the skewers and all ingredients finish at the same time.
- Assemble the Kabobs:
- Take your soaked wooden skewers and thread the marinated chicken cubes alternately with bell pepper and red onion chunks. Aim for a colorful pattern for a vibrant and appetizing presentation which makes the grilling experience more enjoyable.
- Grill to Perfection:
- Heat your grill or grill pan to medium heat. Place the kabobs on the grill and cook for about 10 to 12 minutes, turning every few minutes. Baste the kabobs with the remaining marinade occasionally. Watch for the chicken to reach an internal temperature of 165 degrees Fahrenheit and the edges to have a light caramelized char. This step seals in the flavor and keeps the chicken juicy.
- Serve and Enjoy:
- Once cooked, remove the kabobs from the grill and let them rest for a few minutes. Resting allows the juices to redistribute inside the chicken making every bite tender and flavorful. Serve with your favorite sides and enjoy.
My favorite part is the honey garlic glaze which always gets that perfect balance of sticky sweetness and garlicky punch. It reminds me of summer cookouts with family where everyone gathers around the grill creating memories as the kabobs sizzle.
Storage Tips
Store any leftover cooked kabobs in an airtight container in the refrigerator. They remain good for up to three days. Reheat gently to keep the chicken moist, either in a microwave with a damp paper towel or in a low oven.
Ingredient Swaps
Chicken thighs can replace breasts for a juicier result but adjust grilling time slightly longer. Bell peppers can be swapped for zucchini or mushrooms for a different veggie profile. Soy sauce can be substituted with tamari or coconut aminos to keep it gluten free or reduce saltiness.
Serving Ideas
Serve over fluffy jasmine rice or alongside roasted potatoes for a complete meal. Pair with a crisp green salad with lemon vinaigrette to complement the kabobs brightness. Add a side of grilled corn on the cob or a simple cucumber yogurt sauce for cooling contrast.
These kabobs are a guaranteed crowd-pleaser with minimal effort and maximum flavor. Enjoy the perfect balance of sweet, savory, and smoky in every bite.
Frequently Asked Recipe Questions
- → How do I ensure the chicken stays juicy when grilling kabobs?
Marinating the chicken for at least 20 minutes helps lock in moisture. Also, avoid overcooking by grilling on medium heat and turning the skewers regularly.
- → Can I use other vegetables with these kabobs?
Absolutely. Vegetables like zucchini, cherry tomatoes, or mushrooms complement the chicken and absorb the honey garlic glaze well.
- → Why soak wooden skewers before grilling?
Soaking prevents the skewers from burning or catching fire, allowing safe grilling and easy handling.
- → What is the best way to get a caramelized glaze on the chicken?
Basting the kabobs with remaining marinade during grilling encourages a glossy, caramelized coating without drying the meat.
- → Can I prepare the marinade in advance?
Yes, preparing the marinade earlier allows flavors to meld better. Just keep it refrigerated until use.