Yummy Honey Chicken Kabobs Recipe

There's something so satisfying about the perfect bite of Yummy Honey Chicken Kabobs: tender, marinated chicken that’s grilled to a caramelized finish, bursting with flavor from the first to the last skewer. With just the right blend of sweetness, savory notes, and that hint of smoky char, these kabobs are ideal for any outdoor gathering or weeknight meal.

this Recipe

I first created this recipe during a family picnic at our favorite park. We wanted something quick yet special to grill, and these kabobs were a massive hit with everyone. Now, they’ve become a staple at every cookout we host, drawing in neighbors and friends with their irresistible aroma.

Ready to make your new go-to grilling recipe? Let’s dive in.

Why You'll Love This Yummy Honey Chicken Kabobs Recipe

Get ready to add these Honey Chicken Kabobs to your list of favorites. This recipe will elevate your grilling game without complicating your prep time.

First, the marinade is incredibly simple but unbelievably flavorful. With honey lending a natural sweetness and a few pantry staples balancing the flavors, the chicken stays juicy and delicious.

These kabobs are also perfect for gatherings. Because they're easy to prepare in advance, you can have everything ready to go when your guests arrive. Just fire up the grill and watch everyone flock around for a taste!

You'll also love the versatility of these kabobs. Want to switch up the veggies or the seasoning? This recipe can easily be adapted to suit your family's tastes or whatever you have on hand in the fridge.

Not to mention, cleanup is a breeze. Skewering everything not only makes the presentation beautiful but also keeps your grill relatively mess-free, giving you more time to enjoy the meal.

Ingredients Notes

The key to this recipe lies in its simple but well-balanced marinade and fresh, vibrant vegetables that cook alongside the chicken.

Chicken thighs are my preferred choice for kabobs. They stay juicy and tender on the grill, even if you get distracted and leave them on a bit longer than intended. However, you can use boneless, skinless chicken breasts if you prefer a leaner option. Just keep an eye on them to avoid overcooking.

Honey brings a delicious sweetness to the marinade, helping the chicken develop a caramelized crust when grilled. Make sure to use pure honey for the best flavor. If your honey has crystallized, warming it slightly will make it easier to mix into the marinade.

Soy sauce provides the savory, umami backbone to the marinade. This ingredient helps season the chicken all the way through and pairs beautifully with the honey. Reduced-sodium soy sauce works well if you’re watching your salt intake.

Fresh garlic and ginger give these kabobs a burst of aromatic flavor. Don’t skip these! Minced garlic and freshly grated ginger infuse the chicken with complexity, making each bite extra tasty. If you’re in a pinch, powdered versions can work, but fresh is always better.

Colorful bell peppers and onions not only add visual appeal but also complement the sweet and savory chicken. Red, yellow, and green bell peppers provide different layers of flavor, and red onions add a hint of sweetness. Chop these into uniform pieces so they cook evenly.

How To Make These Yummy Honey Chicken Kabobs

Preparing these kabobs is easy and fun, especially if you have a friend or family member to help with the skewering.

Start by making the marinade. In a large mixing bowl, combine ¼ cup honey, ⅓ cup soy sauce, 2 tablespoons olive oil, 3 cloves minced garlic, and 1 tablespoon freshly grated ginger. Whisk everything together until well blended. Set aside about ¼ cup of this mixture for basting during grilling.

Cut 2 pounds of boneless, skinless chicken thighs into 1-inch pieces. Add the chicken to the bowl of marinade, tossing to coat each piece thoroughly. Cover and refrigerate for at least 2 hours or overnight for the best flavor.

While the chicken marinates, prepare your vegetables. Chop 2 bell peppers (any colors you like) and 1 large red onion into 1-inch chunks. This size will ensure they cook evenly alongside the chicken.

Once the chicken has marinated, preheat your grill to medium-high heat. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent burning. Thread the chicken, bell peppers, and onions onto the skewers, alternating for a vibrant, colorful presentation.

Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally. Baste with the reserved marinade in the last few minutes of cooking to add a glossy, flavorful finish. The chicken should be golden and slightly charred, and the internal temperature should reach 165°F.

Remove the kabobs from the grill and let them rest for a few minutes before serving. This will allow the juices to redistribute and keep the chicken moist and flavorful.

Storage Options

If you have leftovers (which isn’t likely!), these kabobs are easy to store. Transfer any remaining skewers to an airtight container and refrigerate for up to 3 days. Be sure to remove the chicken and vegetables from the skewers before storing, as this makes reheating much easier.

To reheat, warm the kabobs in the oven at 350°F for about 10-12 minutes, or until heated through. You can also use a microwave, but the oven method preserves the texture better.

If you’d like to freeze them, remove the chicken and veggies from the skewers and pack into a freezer-safe bag. They’ll keep for up to 2 months. Defrost overnight in the fridge before reheating.

Variations and Substitutions

This recipe is highly adaptable, making it perfect for any occasion or dietary preference.

For a spicier twist, add a tablespoon of sriracha or crushed red pepper flakes to the marinade. This will give your kabobs a delightful heat without overpowering the other flavors.

You can experiment with different vegetables. Zucchini, cherry tomatoes, or mushrooms are fantastic options that add variety. Just make sure to cut them to a size that matches the chicken pieces for even cooking.

If you’d like a tangier flavor, add the juice of one lime or lemon to the marinade. The acidity helps balance the sweetness of the honey and makes the chicken even more tender.

No grill? No problem. You can bake these kabobs in the oven at 400°F for about 20-25 minutes, turning halfway through. For a bit of char, finish them under the broiler for a minute or two.

Feel free to try this marinade on other proteins like shrimp or tofu. The flavors work beautifully with almost anything, so don’t be afraid to get creative!

Enjoy these Yummy Honey Chicken Kabobs with a side of fluffy rice or warm pita bread, and watch them disappear from the plate. Happy grilling!

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