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Honey Garlic Asian Chicken Kabobs

Honey Garlic Asian Chicken Kabobs

Juicy chicken and colorful vegetables are coated in a sweet, savory honey garlic marinade, threaded onto skewers, and grilled until lightly charred with a sticky glaze.

Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course Cuisine: Asian-Inspired, American Calories: 350 Difficulty: Beginner

Ingredients

Chicken and Vegetables
1½ lb boneless, skinless chicken breast
1 red bell pepper
1 yellow bell pepper
1 small red onion
Honey Garlic Marinade
½ cup honey
⅓ cup low-sodium soy sauce
4 garlic cloves, minced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp ground black pepper

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Chef's knife
  • Wooden or metal skewers
  • Grill or grill pan
  • Tongs
  • Basting brush
  • Instant-read thermometer

Method

  1. Cut the chicken into pieces about 1½ inches wide. Cut the bell peppers and red onion into pieces close to the same size.
  2. Whisk ½ cup honey, ⅓ cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 4 minced garlic cloves, 1 tsp ginger, and 1 tsp black pepper in a small bowl.
  3. Reserve ¼ cup of the marinade in a clean bowl. Pour the remaining marinade over the chicken and toss to coat.
  4. Cover the chicken and refrigerate for at least 30 minutes and up to 4 hours.
  5. Soak wooden skewers in water for 20–30 minutes. Skip this step when using metal skewers.
  6. Thread the chicken, bell peppers, and red onion onto the skewers, leaving small gaps between pieces.
  7. Heat the grill to 400°F–425°F and lightly oil the grates. Grill the kabobs for about 12–15 minutes, turning every 3–4 minutes.
  8. Brush the reserved clean marinade over the kabobs during the final 2–3 minutes of cooking.
  9. Check the thickest chicken piece with an instant-read thermometer. The chicken is done when it reaches 165°F.
  10. Rest the kabobs for 3–5 minutes before serving.

Chef’s Notes

  • Chicken thighs can be used instead of chicken breast.
  • Keep chicken and vegetables similar in size so they cook evenly.
  • Do not reuse marinade that has touched raw chicken unless it is boiled first.
  • Watch the kabobs closely after adding the honey glaze because the sugar can burn quickly.
  • Serve with steamed rice, noodles, cucumber salad, or grilled vegetables