Sweet and tangy Honey BBQ Chicken Kabobs will be a big hit at your next backyard party. A little smoky and a little spicy, thanks to a flavorful honey BBQ chicken marinade, these barbecue chicken kabobs are perfect for prepping ahead, and the recipe can easily be doubled.
1.5lbboneless skinless chicken breastscut into 1-inch cubes
For the skewers
1mediumorange bell peppercut into 1-inch cubes
1medium yellow onioncut into 1-inch cubes
Chopped parsleyto garnish
Lime wedgesto garnish
To a large bowl, whisk the ingredients to marinate the chicken; BBQ sauce, honey, oil, soy sauce, lime juice, sriracha sauce, 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, turning the skewers often.
Once done, brush the reserved marinated sauce over the skewers and garnish the chicken skewers with parsley and lime wedges to serve.
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.
Experiment with different BBQ sauces for the base of this sauce to get other flavor profiles.
Adjust the amount of sriracha 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.