Sticky-sweet. Grilled to perfection. The ultimate balance of sweet, smoky, and savory.
There’s just something irresistible about food on a stick—especially when it’s char-grilled chicken dripping with a sweet and smoky glaze. These yummy honey chicken kabobs are everything I love in a summer grill recipe: juicy chicken, a crave-worthy marinade, and charred veggies that soak up all that caramelized goodness. Whether you’re cooking out with friends or throwing together a quick weeknight dinner, these kabobs hit the spot every time.
There’s a reason kabobs are a staple at any cookout. They’re fast to cook, easy to assemble, and incredibly fun to eat. These skewers don’t just deliver on taste—they deliver on simplicity. And that’s what comfort food is all about: bold flavors made easy, with ingredients you probably already have in your pantry.
The honey marinade is a balance of natural sweetness and savory depth, with just a hint of ginger for warmth. When the grill gets involved, it’s a smoky-sweet symphony that turns basic chicken and vegetables into a backyard showstopper. These kabobs don’t need a fancy sauce or hours of prep—they shine with just the right mix of fire, flavor, and a good pair of tongs.
Yummy Honey Chicken Kabobs
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.
Recipe Overview
Difficulty Level: Easy
Course: Dinner / Main Dish
Cuisine: American / Asian-Inspired
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (plus marinate time)
Nutritional Snapshot (Per Serving)
Calories: ~410
Protein: 34g
Fat: 16g
Carbohydrates: 28g
Fiber: 2g
Sugar: 16g
These kabobs are made with lean protein and sweetened naturally with honey. According to the National Institutes of Health, honey has antioxidant and antibacterial properties. Combine that with lean chicken breast and fresh vegetables, and you’ve got a wholesome, flavorful meal that doesn’t compromise on taste.
Budget Breakdown
Chicken Breast (1.5 lbs): ~$6.00
Honey, Soy Sauce, Garlic, Ginger: ~$2.50
Bell Peppers, Zucchini, Onion: ~$3.00
Wooden Skewers: ~$1.00
Total Cost: ~$12.50
Cost Per Serving: ~$2.08
Behind the Recipe
This one goes back to my college days. I didn’t have a grill, but I had a tiny oven, a baking tray, and an obsession with combining sweet and salty flavors. After a few failed attempts, I found that honey, soy sauce, and garlic were the golden trio. When I finally tried them on skewered chicken and tossed them under the broiler? Game changer.
Since then, I’ve tried dozens of variations—some with pineapple, some spicy, some brushed with teriyaki sauce. But I always come back to this version. It’s simple, flexible, and hits that comfort zone between sweet, sticky, and slightly charred.
These yummy honey chicken kabobs became a weekly ritual when I finally got my first charcoal grill. Every Friday night, I’d cube up chicken, toss it in my marinade, and let the smoke do the rest. It was affordable, foolproof, and always the first thing to disappear when friends came over.
I’ve kept the essence of that recipe here but fine-tuned it for better balance—more garlic, a touch of vinegar, and plenty of colorful veggies to make it pop. Whether it’s your first time grilling or your hundredth, these kabobs bring the kind of flavor that makes memories.
What Makes It Irresistible
These sweet and savory chicken kabobs are perfectly balanced. The marinade has the right amount of sweetness to caramelize on the grill and just enough salt and tang to keep you coming back for more. Plus, grilling over high heat locks in moisture while adding a subtle smokiness that oven-roasting can’t match.
- Juicy texture: A quick marinade ensures flavor while keeping the chicken tender.
- Sweet and sticky glaze: The sugars in the honey caramelize just enough to give those satisfying grill marks.
- Colorful and crisp veggies: Bell peppers, onions, and zucchini bring contrast and crunch.
- Family-friendly and freezer-friendly: Make extra and reheat for easy lunches.
Best Served When
This is one of those go-to meals for:
- Summer barbecues
- Quick weeknight dinners
- Family cookouts
- Potluck parties
- Meal prep lunches (they hold up great and taste even better the next day)
Grill them up, serve with rice or flatbread, and you’ve got yourself the perfect all-in-one meal.
Pantry Rundown for this Yummy Honey Chicken Kabobs
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breast (or thighs)
- 1/3 cup honey
- 1/4 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)
Ingredient Notes:
- Chicken: Breast is lean and firm, while thighs stay ultra-juicy. Use what you prefer.
- Honey: The star of the show. Helps create a beautiful golden glaze. WebMD outlines honey’s role in energy and digestive health.
- Soy sauce: Adds umami depth. Use low-sodium to control salt levels.
- Vinegar: Brightens the marinade and tenderizes the chicken.
- Vegetables: Choose ones that can hold their shape and cook evenly with chicken.
How It’s Done
- 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.
Derek’s Pro Tips
- Reserve a bit of marinade before adding raw chicken for brushing during grilling.
- Cut veggies the same size as chicken so everything cooks evenly.
- Use a meat thermometer to avoid overcooking. Chicken should hit 165°F internally.
- Want crispier veggies? Par-cook chicken before skewering, then grill everything briefly.
- Double the batch and freeze the marinated chicken for future dinners.
Make It Yours
- Add heat: Toss in chili flakes or a squeeze of sriracha.
- Swap proteins: Try pork tenderloin or even firm tofu for a vegetarian version.
- Add fruit: Pineapple chunks add a tropical twist and caramelize beautifully on the grill.
- Use fresh herbs: Finish with cilantro or Thai basil for a burst of freshness.
Keep It Cozy
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer-Friendly: Freeze raw, marinated chicken and thaw before skewering.
- Reheating: Microwave in 30-second intervals or warm gently in a covered skillet.
- Repurpose it: Turn leftovers into wraps, rice bowls, or even salads.
Morning Pairings 🍽️
Round out your table with these ComfortFoodDaily faves:
Comfort Food Questions Answered
At least 1 hour, but overnight gives the chicken more time to absorb the flavors. Just don’t go past 24 hours or the texture may change.
Yes! Bake at 400°F on a foil-lined sheet for 20–25 minutes. Broil the last 2 minutes for that grill-like char.
Bell peppers, onions, zucchini, mushrooms, and even cherry tomatoes hold up well and grill beautifully.
Absolutely. When made with lean chicken, fresh vegetables, and natural sweeteners like honey, they’re a great high-protein, low-fat option. WebMD recommends chicken breast as a healthy protein choice.
Use medium-high heat and don’t overcook. A quick sear locks in moisture. Always let the meat rest before serving.
Yes. You can marinate and skewer them up to a day ahead. Store covered in the fridge until ready to grill.
Yes, for at least 30 minutes. This prevents the skewers from burning during cooking.
You can. Store them in airtight containers and reheat with a bit of broth or water to maintain moisture.
Reheat in a covered skillet over medium-low heat with a splash of water or microwave in short bursts with a damp paper towel.
Try rice pilaf, quinoa salad, grilled corn, or cucumber yogurt dip. You can also wrap them in pita for a complete meal.
Final Stir
When you need something easy, flavorful, and worthy of seconds, these yummy honey chicken kabobs check every box. The sticky glaze, the smoky grill marks, the juicy bites of chicken, and the rainbow of veggies make it not just a meal, but a memory.
This is the kind of comfort food that bridges everyday ease with weekend-worthy flavor. No special tools, no complicated steps—just real food, good heat, and a marinade that does the heavy lifting.
“Great meals don’t have to be complicated. They just need fire, flavor, and a little bit of honey.”
—Chef Derek
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✨ Sticky-sweet, juicy, and flame-kissed—these skewers are everything a weeknight grill night needs.
