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Honey Garlic Chicken Kabobs: The Ultimate Grilling Recipe

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Sweet and savory Honey Garlic Chicken Kabobs, marinated to perfection and grilled, baked, or pan-fried with colorful vegetables.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup honey
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • Cherry tomatoes
  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Marinade: In a medium-sized bowl, whisk together the honey, soy sauce, olive oil, rice vinegar, and sesame oil. Add the minced garlic, grated ginger, red pepper flakes (if using), and black pepper. Whisk until well combined. Taste and adjust seasonings as needed.
  2. Marinate the Chicken: Place the chicken cubes in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours, or overnight for best flavor.
  3. Prepare the Kabobs (Optional): Wash and chop the bell peppers, red onion, and zucchini into 1-inch pieces. Leave the cherry tomatoes whole.
  4. Assemble the Kabobs: Thread the chicken and vegetables onto skewers, alternating between the chicken and different vegetables. Leave a little space between the pieces.
  5. Cook the Kabobs: Choose your preferred cooking method:
    • Grilling: Preheat grill to medium-high heat (375-450°F or 190-230°C). Grill the kabobs for 8-12 minutes, turning occasionally, until the chicken is cooked through (165°F or 74°C) and the vegetables are tender-crisp. Baste with reserved marinade (that hasn’t touched raw chicken) during the last few minutes, if desired.
    • Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. Place the kabobs on the baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Turn the kabobs halfway through cooking. Broil for the last 1-2 minutes for extra color, if desired.
    • Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the kabobs in the skillet and cook for 8-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Cook in batches if necessary. Adjust heat as needed to prevent burning.
  6. Serve and Garnish: Serve the Honey Garlic Chicken Kabobs hot. Garnish with sesame seeds and chopped green onions, if desired.

Notes

  • Marinating the chicken for a longer period (2-4 hours or overnight) will result in a more flavorful and tender dish.
  • Feel free to use any vegetables you like for the kabobs.
  • If grilling, make sure the grill grates are clean and lightly oiled to prevent sticking.
  • When baking, broil for the last 1-2 minutes for extra color and caramelization, but watch carefully to prevent burning.
  • If pan-frying, cook the kabobs in batches to avoid overcrowding the skillet.
  • Ensure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is cooked through.

Find it online: https://mmmflavors.com/honey-garlic-chicken-kabobs/