Honey Garlic Chicken Kabobs: A Delicious and Easy Recipe for Your Next BBQ

Honey Garlic Chicken Kabobs are a delightful fusion of sweet and savory flavors that never fail to impress. As I prepare these kabobs, I am reminded of summer barbecues and family gatherings where the aroma of grilled chicken fills the air, enticing everyone to gather around the grill. This dish has roots in various cultures, showcasing the universal love for skewered meats, but the honey garlic twist adds a unique touch that elevates it to a new level of deliciousness.

People adore Honey Garlic Chicken Kabobs not just for their mouthwatering taste, but also for their tender texture and the convenience they offer. They are perfect for a quick weeknight dinner or a festive gathering, allowing you to enjoy a gourmet experience without spending hours in the kitchen. The combination of honey and garlic creates a glaze that caramelizes beautifully on the grill, making each bite a burst of flavor. Join me as we dive into this easy-to-follow recipe that will surely become a favorite in your household!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 bell pepper, cut into 1-inch pieces (any color you prefer)
• 1 red onion, cut into wedges
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)

Preparing the Marinade

First things first, let’s whip up that delicious marinade that will infuse our chicken with flavor. It’s super easy and only takes a few minutes!

1. In a medium-sized bowl, combine the honey, soy sauce, minced garlic, grated ginger, olive oil, apple cider vinegar, sesame oil, black pepper, and salt. Whisk everything together until it’s well blended. The honey should dissolve nicely into the mixture, creating a sweet and savory marinade.
2. Once your marinade is ready, take half of it and set it aside in a separate bowl. This will be used later for basting the kabobs while they cook. The other half will be used to marinate the chicken.

Marinating the Chicken

Now that we have our marinade ready, it’s time to marinate the chicken. This step is crucial for ensuring that the chicken is juicy and packed with flavor.

1. Place the cubed chicken breasts in a large resealable plastic bag or a shallow dish.
2. Pour the remaining half of the marinade over the chicken, making sure all the pieces are well coated. If you’re using a bag, seal it tightly and give it a good shake to distribute the marinade evenly.
3. Let the chicken marinate in the refrigerator for at least 30 minutes, but if you have time, I recommend letting it sit for 2-4 hours for maximum flavor. You can even marinate it overnight if you want to prep ahead!

Preparing the Vegetables

While the chicken is marinating, let’s get our vegetables ready. The bell peppers and onions will add a nice crunch and color to our kabobs.

1. Wash and cut the bell pepper into 1-inch pieces. You can use any color you like—red, yellow, or green will all work beautifully.
2. Peel the red onion and cut it into wedges. Aim for similar sizes to the bell pepper pieces so they cook evenly.
3. Set the prepared vegetables aside until the chicken is done marinating.

Assembling the Kabobs

Now comes the fun part—assembling our kabobs! This is where you can get creative with the arrangement of chicken and veggies.

1. Once the chicken has marinated, take it out of the refrigerator. If you’re using wooden skewers, make sure they’ve been soaked in water to prevent burning.
2. Start by threading a piece of chicken onto the skewer, followed by a piece of bell pepper, then a piece of onion. Repeat this process until the skewer is filled, leaving a little space at the ends for easy handling. I usually do 2-3 pieces of chicken followed by a piece of vegetable, but you can mix it up as you like!
3. Continue this process until all the chicken and vegetables are used up. You should have about 6-8 kabobs, depending on how much you fill each skewer.

Cooking the Kabobs

Now that our kabobs are assembled, it’s time to cook them! You can grill them, bake them, or even cook them on a stovetop grill pan. I’ll walk you through the grilling method, which gives a lovely charred flavor.

1. Preheat your grill to medium-high heat. If you’re using a charcoal

   Conclusion:

   In summary, these Honey Garlic Chicken Kabobs are an absolute must-try for anyone looking to elevate their grilling game. The combination of sweet honey and savory garlic creates a mouthwatering marinade that infuses the chicken with flavor, making each bite a delightful experience. Plus, the vibrant colors of the vegetables add a beautiful presentation that is sure to impress your family and friends. For serving suggestions, I recommend pairing these kabobs with a refreshing cucumber salad or a side of fluffy rice to soak up the delicious juices. You can also experiment with variations by adding your favorite vegetables, such as bell peppers, zucchini, or even pineapple for a tropical twist. If you’re feeling adventurous, try swapping the chicken for shrimp or tofu to cater to different dietary preferences. I encourage you to give this recipe a try and make it your own! Once you’ve made these Honey Garlic Chicken Kabobs, I’d love to hear about your experience. Share your thoughts, any modifications you made, or even a photo of your delicious creation. Let’s spread the joy of cooking together! Happy grilling! Print
   

   Honey Garlic Chicken Kabobs: A Delicious and Easy Recipe for Your Next BBQ

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   • Author: Maria
   • Total Time: 30 minutes
   • Yield: 6–8 kabobs 1x

   Print Recipe

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   Description

   Delicious honey soy chicken kabobs marinated in a sweet and savory blend of honey, soy sauce, garlic, and ginger, grilled to perfection with colorful bell peppers and onions. Perfect for a quick and flavorful meal!

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   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
   • 1/4 cup honey
   • 1/4 cup soy sauce
   • 3 cloves garlic, minced
   • 1 tablespoon fresh ginger, grated
   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon sesame oil
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon salt
   • 1 bell pepper, cut into 1-inch pieces (any color you prefer)
   • 1 red onion, cut into wedges
   • Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)

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   Instructions

   1. In einer mittelgroßen Schüssel Honig, Sojasauce, gehackten Knoblauch, geriebenen Ingwer, Olivenöl, Apfelessig, Sesamöl, schwarzen Pfeffer und Salz vermengen. Die Mischung gut verrühren und die Hälfte für das Basten beiseite stellen.
   2. Die gewürfelten Hähnchenbruststücke in einen wiederverschließbaren Beutel oder eine flache Schüssel geben. Die restliche Marinade über das Hähnchen gießen, sodass alle Stücke gut bedeckt sind. Im Kühlschrank mindestens 30 Minuten (bis zu über Nacht) marinieren.
   3. Die Paprika in 1-Zoll große Stücke schneiden und die Zwiebel in Spalten schneiden. Beiseite stellen.
   4. Die Hähnchen- und Gemüsestücke abwechselnd auf die Spieße stecken. Die Spieße füllen und an den Enden Platz lassen.
   5. Den Grill auf mittelhohe Hitze vorheizen. Die Spieße 10-12 Minuten grillen, dabei gelegentlich wenden, bis das Hähnchen durchgegart ist (165°F). In den letzten Minuten mit der beiseite gestellten Marinade bestreichen.
   6. Die Spieße einige Minuten ruhen lassen, bevor sie serviert werden. Genießen Sie sie mit Ihren Lieblingsbeilagen!

   Notes

   • Feel free to customize the vegetables based on your preference or what you have on hand. Zucchini, mushrooms, or cherry tomatoes would also work well.
   • If you prefer a spicier kick, consider adding some red pepper flakes or a dash of sriracha to the marinade.
   • These kabobs can be made ahead of time and stored in the refrigerator for up to 2 days before cooking.

   • Prep Time: 15 minutes
   • Cook Time: 12 minutes