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Grilled chicken kabob skewers on a plate garnished with sesame seeds.

Honey Garlic Chicken Skewer

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Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 10 mins
Course Appetizer, Main Dish
Cuisine American, Asian
Servings 4 servings
servings

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
  • 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.

Nutrition

Calories: 297kcal | Carbohydrates: 16g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1482mg | Potassium: 802mg | Fiber: 2g | Sugar: 13g | Vitamin A: 984IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 1mg
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