Yummy Honey Chicken Kabobs
These Yummy Honey Chicken Kabobs combine juicy grilled chicken with a sticky-sweet honey glaze and charred vegetables. Easy to prep, packed with flavor, and perfect for summer cookouts or quick weeknight dinners!
Ingredients
- 1.5 lbs boneless skinless chicken breast (or thighs)
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar or rice vinegar
- 2 garlic cloves minced
- 1 tsp ground ginger
- Salt and black pepper to taste
- 2 bell peppers any color, chopped into 1.5-inch chunks
- 1 zucchini sliced into 1/2-inch rounds
- 1 red onion cut into chunks
- Wooden skewers if using bamboo, soak in water 30 minutes before grilling
Instructions
- Prep the skewers: If using wooden ones, soak them in water for 30 minutes. This prevents them from burning on the grill.
- Make the marinade: In a medium bowl, whisk together honey, soy sauce, olive oil, vinegar, garlic, ginger, salt, and pepper.
- Marinate the chicken: Cut chicken into 1.5-inch cubes and place in a resealable bag or shallow dish. Pour in the marinade and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Chop the vegetables: While the chicken marinates, prep your veggies.
- Assemble the kabobs: Thread chicken and vegetables onto skewers, alternating for color and texture.
- Grill: Preheat grill to medium-high. Cook kabobs 10–15 minutes, turning occasionally and basting with reserved marinade.
- Rest and serve: Let kabobs rest 5 minutes before serving. Sprinkle with sesame seeds or green onions if desired.
Notes
Secret Tips for Yummy Honey Chicken Kabobs
- Use Dark and Light Meat Mix: For the juiciest kabobs, combine chicken breast and boneless chicken thighs. Breast offers structure, while thighs deliver extra moisture and flavor that won’t dry out on the grill.
- Microwave the Marinade (Just a Bit): Before marinating, warm the honey-soy mixture in the microwave for 10–15 seconds to dissolve the honey evenly. This ensures better flavor penetration into the chicken.
- Double Skewer for Control: Tired of skewered food spinning when you flip it? Use two skewers per kabob to stabilize them—makes turning easy and ensures even cooking.
- Reserve Marinade for a Sticky Glaze: Boil the leftover marinade (separately) for 3–5 minutes to kill bacteria, then brush it on the kabobs during the last 2 minutes of grilling for that beautiful lacquered finish.
- Add Cornstarch for Glossy Caramelization: Add ½ teaspoon of cornstarch to the marinade before grilling. It thickens on contact with heat, creating a sticky, glossy coating that clings to each bite.
- Flash Chill Before Grilling: After marinating and skewering, chill the assembled kabobs in the fridge for 10–15 minutes. This firms up the meat and helps the glaze stick better on the grill.
- Brush with Honey at the End Only: Don’t add raw honey during grilling—it burns fast. Instead, brush a fresh layer during the final minute to finish with sweet, golden shine.
- Veggie Pro-Tip: If your veggies finish faster than the chicken, grill them separately or parboil dense vegetables like zucchini or onion to match the chicken’s cook time.