Honey Garlic Chicken skewers make the perfect appetizer or main dish thanks to a sweet yet zippy honey garlic sauce for chicken that’s loaded with soy sauce, garlic, ginger and chili sauce for that umami flavor we all crave. Serve with your favorite sides and this chicken with honey and garlic is sure to satisfy.
This easy honey garlic chicken recipe is ideal for a family dinner or cookout and can be doubled to serve as a party appetizer. You won’t be able to get enough of the tasty honey garlic sauce for chicken.
If you love honey and garlic, try my Grilled Honey Garlic Butter Salmon, Chinese Honey Garlic Chicken or Honey Garlic Soy Chicken.
Why You’ll Love This Easy Honey Garlic Chicken Recipe
- It’s got an umami flavor. Soy sauce, garlic and ginger in the honey garlic sauce for chicken kabobs has that mouthwatering flavor that will make you crave this recipe.
- It’s versatile. Serve these honey garlic chicken skewers as an appetizer or add a few sides and serve them as a main dish.
- It’s perfect for entertaining. Serve these kabobs as a tasty meal or double the recipe to serve at your next backyard barbecue.
Honey Garlic Chicken Ingredients
For the marinade
- Soy Sauce: use low sodium soy sauce to have better control over the dishes saltiness. You can also substitute gluten free tamari or amino acids for a gluten free alternative.
- Chili Garlic Sauce: In addition to chilis and garlic this sauce is loaded with flavor from onions, paprika, salt and pepper.
- Honey: use local, raw honey.
- Oil: use your favorite light, neutral oil or try sesame oil for a more traditional Asian twist.
- Aromatics: freshly grated ginger an minced garlic add a spicy, earthy flavor.
- Salt and Black Pepper
- Chicken: cut boneless skinless chicken breasts into 1-inch cubes.
For the skewers
- Bell Pepper: use red bell pepper cut into 1-inch cubes. You can substitute other colors of pepper if you prefer.
- Onion: cut red onion into 1-inch cubes.
- Chopped Green Onions: to garnish.
- Sesame Seeds: to garnish.
How To Make Honey Garlic Chicken Skewers
- Prepare the marinade. To a large bowl whisk the ingredients to marinate the chicken; soy sauce, chili garlic sauce, honey, oil, ginger, garlic, salt and pepper.
- Marinate the chicken. Reserve ½ cup of marinade then add the chicken pieces and allow the chicken to marinate for at least 1 hour.
- Skewer the chicken. Thread a piece of chicken onto a wooden or metal skewer followed by bell pepper, onion and then a chicken piece and repeat until the end of the skewers.
- Grill the kabobs. Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
- Garnish and serve. Once done, brush the reserved marinade sauce over the skewers and garnish the chicken skewers with green onions and sesame seeds before servings.
Tips To Make Chicken with Honey and Garlic
- Cut the meat into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour.
- Soak wooden and bamboo skewers in water for a minimum of 30 minutes.
- Prep the kabobs up to 24 hours in advance and cover tightly with plastic wrap in the fridge until ready to cook.
- Cut vegetables slightly smaller than the meat so the meat, which takes longer to cook, remains in contact with the grill.
- Turn the kabobs frequently to prevent burning.
- Adjust the amount of garlic chili sauce to adjust the amount of heat in the sauce.
- We love chicken breasts, but boneless, skinless chicken thighs would be juicy and flavorful.
- Chicken should be cooked to an internal temperature of 165 degrees F when checked with a meat thermometer.
Frequently Asked Questions
If you regularly make kabobs, I recommend investing in a nice set of metal skewers. Wooden skewers are inexpensive but need to be soaked in advance to prevent burning and just get thrown in the trash when the meal is over. Metal skewers are reusable and can save you time since they don’t need to be soaked in water.
While the flavors in sriracha and chili garlic sauce have similar flavors, sriracha is smooth while chili garlic sauce is chunky and has more texture. You can use sriracha in place of the chili garlic sauce in this recipe if you prefer.
Chicken skewers can be cooked indoors on a grill pan or outdoors on a charcoal or gas grill. If you don’t have an indoor or outdoor grill these can also be cooked on a griddle. Be sure to turn frequently for even cooking.
Leftover chicken with honey and garlic can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet.
Chicken skewers are perfect for meal prep. To freeze, cut and marinate the meat and freeze in an airtight container or freezer bag. Thaw overnight in the fridge, thread onto skewers and cook as directed. We don’t recommend freezing the vegetables. Add fresh vegetables before cooking.
Try serving this these chicken kabobs with my Grilled Vegetables, Spinach Chickpea Salad Recipe, or my Mexican Street Corn Salad.
More Skewer Recipes
- Grilled Teriyaki Chicken Skewers
- Grilled Greek Chicken Skewers
- Hawaiian Chicken Skewers
- Grilled Garlic Shrimp Kabobs
- Grilled Beef Kabobs
- Grilled Chicken Satay
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Honey Garlic Chicken Skewer
Ingredients
For the marinade
- ¼ cup low sodium soy sauce
- 2 tablespoons chili garlic sauce
- 2 tablespoons honey
- 1 tablespoon oil
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ lb boneless skinless chicken breasts cut into 1-inch cubes
For the skewers
- 1 medium red bell pepper cut into 1-inch cubes
- 1 medium red onion cut into 1-inch cubes
- Chopped green onions to garnish
- Sesame seeds to garnish
Instructions
- To a large bowl whisk the ingredients to marinate the chicken; soy sauce, chili garlic sauce, honey, oil, ginger, garlic, salt and pepper. Add the chicken pieces and allow the chicken to marinate for at least 1 hour.
- Thread a piece of chicken onto a wooden or metal skewer followed by bell pepper, onion and then a chicken piece and repeat until the end of the skewers.
- Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
- Once done, brush the reserved marinated sauce over the skewers and garnish the chicken skewers with green onions and sesame seeds before servings.
Notes
- Cut the meat into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour.
- Soak wooden and bamboo skewers in water for a minimum of 30 minutes.
- Prep the kabobs up to 24 hours in advance and cover tightly with plastic wrap in the fridge until ready to cook.
- Cut vegetables slightly smaller than the meat so the meat, which takes longer to cook, remains in contact with the grill.
- Turn the kabobs frequently to prevent burning.
- Adjust the amount of garlic chili sauce to adjust the amount of heat in the sauce.
- We love chicken breasts, but boneless, skinless chicken thighs would be juicy and flavorful.
- Chicken should be cooked to an internal temperature of 165 degrees F when checked with a meat thermometer.
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