• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Chicken Recipes

    Chicken Kabobs with Honey Garlic Marinade

    Apr 18, 2020 · Modified: Jan 13, 2023 by Dan Mikesell AKA DrDan · 7 Comments

    Recipe Table of Contents    
    4.72 from 7 votes

    These easy, moist, and tender chicken kabobs start with honey garlic marinade, then grilled with vegetables making a great sweet and savory healthy meal with an Asian flavor.

    honey garlic chicken kabobs on a white board
    Jump To:
    • 😊Why you should make this recipe.
    • 🐓Ingredients
    • 👨‍🍳How to Make Honey Garlic Chicken Kabobs
    • ✔️Tips
    • ❓FAQs
    • 🍽️Serving and leftovers
    • 📖Kabob Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊Why you should make this recipe.

    • A nice but not overwhelming taste of honey combines with the soy sauce to give a great Asian taste.
    • A kick-up amount of garlic for great flavor.
    • Tender and moist chicken and charred vegetables.
    • This is an easy recipe to cut in half for only two kabobs. Or to scale way up for a party.
    • An excellent chicken kabob and so easy to make.

    Roughly based on an Allrecipe.com recipe but I backed off the honey and soy sauce a tad and pumped up the garlic. I find many recipes crank up the honey too much for my taste. And I backed off the soy some to keep the sodium down.

    🐓Ingredients

    • Chicken—skinless boneless chicken breasts
    • Bell peppers—any color
    • Red onion

    Marinade

    • Olive oil
    • Soy sauce - Low Sodium
    • Honey
    • Garlic
    • Pepper

    👨‍🍳How to Make Honey Garlic Chicken Kabobs

    1. Prep bell peppers and red onions.
    2. Trim skinless boneless chicken breasts and chop them into approximately 1-inch cubes.
    3. Add the chicken and veggies to a one-gallon ZipLock bag. Add olive oil, soy sauce, honey, pepper, and crushed garlic—mix well.
    4. Seal bag and refrigerate for 30 minutes to 2 hours.
    5. Preheat grill to 450°-500° surface temperature.
    6. Place meat and veggies on kabob skewers.
    7. Grill over direct heat and grill until the internal temperature of the chicken is 165°. Total cooking time 25-30 minutes.

    ✔️Tips

    Skewers

    I usually use metal skewers, especially for chicken where some transfer of heat along the metal will help the cooking.

    But wood skewers are fine. You must soak them in water before using so they don't burn (yes, they will burn). A warm water soak of 15-30 minutes will do.

    Vegetable Kabobs

    If cooked on separate kabobs, the standard onion and bell peppers will cook a bit faster than the chicken. But if mixed in with the chicken, they will take about the same time.

    Some vegetables will require different cooking times. A good example would be potatoes which take much longer. So you need to be aware of the needed cooking times for your vegetables.

    Recipe Size

    This is a recipe that is crying to cut in half for two servings. We had company, and I needed four. So pictures were for four, so I wrote it that way. Obviously, scale to what you need.

    ❓FAQs

    Can chicken thighs be used for kabobs?

    Chicken thighs will work fine, but using a final internal temperature of 185°. And with the final internal temperature, cooking time will go up a bit. I suggest doing separate vegetable kabobs to prevent them from burning.

    What type of grill to use?

    Use either a gas or charcoal grill.

    Gas Grill:  This is the preferred cooking method. This recipe uses a grill surface temperature of about 450°. That is about medium or slightly above on most gas grills.

    Charcoal Grill: Cooking chicken over charcoal should be over medium heat also and not over the raging coals.

    For more information on grill temperature, please see A Beginners Guide to Grill Temperature on a Gas Grill.

    Can chicken kabobs be baked in the oven?

    Just pop them in the oven on a tray at 450° for about 20 minutes. As always, you are cooking to a final internal temperature and not by time alone so thigh meat will take longer than breast meat. Time varies by the oven, the tray, and the size of the chicken chunks.

    🍽️Serving and leftovers

    Serve with summer-type side dishes like corn on the cob, grilled vegetables, potato salad, or other summer salads.

    • Microwave Corn on the Cob
    • Grilled Mixed Vegetables
    • Grilled Baby Potatoes
    • Homemade Macaroni Salad

    Store leftover chicken and vegetables in the refrigerator in an airtight container for 3 days. The chicken can be frozen for 3 months but do not freeze the leftover vegetables.

    📖Kabob Recipes

    Marinated Steak Kabobs

    Easy Beef Kabobs

    30 Minute BBQ Chicken Kabobs

    Buttermilk Ranch Chicken Kabobs

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Breast Recipes, Chicken Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    raw chicken and ingredients for kabobs

    The ingredients are things I almost always have in the house.

    cut up pepper and red onion on black board

    Prep two peppers (any color) and two medium red onions. Chop into chunks.

    trimmed chicken on red board

    Trim two skinless boneless chicken breasts and chop them into 1-inch chunks.

    adding soy sauce to bag with chicken

    Add the chicken and veggies to a one-gallon ZipLock bag. Add ¼ cup of olive oil, ¼ cup of low-sodium soy sauce, and ¼ cup of honey. Add ½ teaspoon of black pepper and 4 cloves of crushed garlic. Seal the bag and mix well. Refrigerate for 30 minutes to 2 hours.

    clean and oil grill crates

    Preheat grill to 450°-500° surface temperature.

    assembled kabobs ready on black board

    Place meat and veggies on kabob skewers.

    kabobs on grill surface

    Grill over direct heat. Rotate ¼ turn every 6-7 minutes. Cook until the internal temp of the chicken is 165°. Check the thickest pieces near the center of the kabobs. Total cooking time 25-30 minutes.

    grilled kabobs on white tray

    Serve hot off the grill.

    grilled chicken chunks with veggies on orange plate
    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    honey garlic chicken kabobs on a white board

    Chicken Kabobs with Honey Garlic Marinade

    From Dan Mikesell AKA DrDan
    These easy, moist, and tender chicken kabobs start with honey garlic marinade, then grilled with vegetables making a great sweet and savory healthy meal with an Asian flavor.
    Tap to leave a Rating
    4.72 from 7 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - 1 ½ to 2 pounds
    • 2 peppers - any color
    • 2 red onion - medium

    Marinade

    • ¼ cup olive oil
    • ¼ cup soy sauce - Low Sodium
    • ¼ cup honey
    • 4 cloves garlic
    • ½ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Prep two peppers (any color) and two medium red onions. Chop into chunks.
      cut up peppers and red onion on black board
    • Trim two skinless boneless chicken breasts and chop them into 1-inch cubes.
      trimmed chicken on red board
    • Add the chicken and veggies to a one-gallon ZipLock bag. Add ¼ cup of olive oil, ¼ cup of low-sodium soy sauce, and ¼ cup of honey. Add ½ teaspoon of black pepper and 4 cloves of crushed garlic. Seal the bag and mix well. Refrigerate for 30 minutes to 2 hours.
      adding soy sauce to bag with chicken
    • Preheat grill to 450°-500° surface temperature.
      clean and oil grill crates
    • Place meat and veggies on kabob skewers.
      assembled kabobs ready on black board
    • Grill over direct heat. Rotate ¼ turn every 6-7 minutes. Cook until the internal temp of the chicken is 165°. Check the thickest pieces near the center of the kabobs. Total cooking time 25-30 minutes.
      kabobs on grill surface
    • Serve hot off the grill.
      grilled kabobs on white tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. A very easy recipe to cut in half or scale up for the amount you need.
    2. You can use thigh meat, but I suggest using a final internal temperature of 185°. And cook separate vegetable kabobs to prevent burning.
    3. I prefer metal skewers since they will transfer heat to the center of the chicken.
    4. You can use wooden skewers but be sure to soak them in water for about 30 minutes to prevent them from catching on fire.
    5. The grill temperature needs to be in the 450°-500° range.
    6. You can also bake these in an oven. About 20 minutes at 450°.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Chicken Kabobs with Honey Garlic Marinade
    Amount Per Serving
    Calories 335 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 142mg47%
    Sodium 444mg19%
    Potassium 200mg6%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 10g11%
    Protein 50g100%
    Vitamin A 250IU5%
    Vitamin C 72.6mg88%
    Calcium 20mg2%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published April 24, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly as a deck puppy
    Lilly as a deck puppy

    More Chicken Recipes

    • Grilled Whole Chicken without Spatchcocking
    • Super Moist Grilled Reversed Seared Chicken Breast with Marinade
    • Extra Crispy Oven Baked Chicken Wings
    • Baked Split Chicken Breasts (Bone-in)

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan

      April 19, 2020 at 12:47 pm

      Would it be advantageous to brine the chicken first?

      Reply
      • Dan Mikesell AKA DrDan

        April 19, 2020 at 3:40 pm

        Hi Susan,
        The soy sauce (even the low sodium) has lots of salt already. It acts a little like a brine. So I wouldn't bother.
        Dan

    2. Patty

      June 11, 2016 at 7:57 pm

      As expected this was delicious!! I've found its easier & less messy to put everything on the skewers before I marinating. Depending on how big I'm making them I may have to marinade in a pan instead of a bag. Thanks for your great recipes!!

      Reply
      • DrDan

        June 11, 2016 at 8:28 pm

        I have a tupperware container specifically made for marinading. But I had something else in it plus I try to do a technique the readers can follow, so the bag won. So you don't like chicken stuff on your fingers....

        Thanks so much for the note.
        Dan

    3. Jual Genset

      May 03, 2016 at 10:24 am

      Hmm so tasty, thank you for share this recipe, so i can try it at home.

      Reply
    4. Cindy

      April 25, 2016 at 3:26 pm

      Sounds delicious as many of your recipes. I see in the photo looks like you are grilling small potatoes in the pan next to the skewers. Do you have a recipe for those? I never know whether to parboil or not and seasonings. Thank you!

      Reply
      • DrDan

        April 25, 2016 at 6:47 pm

        Hi Cindy, Thanks for the comment.
        The potatoes are something my wife brought home are called "tiny potatoes". They are white skinned and about 1 inch to a little less. No real instructions came with them so I made it up. Since I was controlling the surface temp in this recipe at 450, think of it as an oven. So I coated with olive oil and gave them a good coating of my 7:2:2 (see Food FAQs in the menu). Into a grill pan and stir when I flipped the kabobs every 6-7 minutes. At about 15 minutes I added a couple of cut up squash. Cook another 10-15 minutes and everything was done just as the kabobs were done. I know somebody was going to ask.
        DrDan

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME