Honey Garlic Asian Chicken Kabobs

Why You’ll Love This Recipe

Honey Garlic Asian Chicken Kabobs are a mouthwatering blend of sweet, savory, and smoky flavors. Juicy, marinated chicken is grilled on skewers with colorful vegetables and basted in a sticky honey garlic glaze. These kabobs are perfect for summer grilling, easy entertaining, or a weeknight dinner with bold, irresistible taste.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

boneless, skinless chicken breasts or thighs (cubed)
bell peppers (red, yellow, or green, chopped)
red onion (cut into chunks)
pineapple chunks (optional)
wooden or metal skewers

for the marinade/glaze
soy sauce
honey
garlic (minced)
ginger (grated or minced)
rice vinegar
sesame oil
cornstarch + water (for thickening, optional)

directions

In a bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve some for basting later.

Add chicken to the remaining marinade, cover, and refrigerate for at least 1 hour (up to 8 hours).

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Thread marinated chicken, bell peppers, onions, and pineapple onto skewers, alternating for color and balance.

Preheat grill to medium-high heat. Lightly oil the grates.

Grill kabobs for 10–12 minutes, turning every few minutes and basting with the reserved glaze.

If you’d like a thicker glaze, simmer the reserved marinade with cornstarch slurry until slightly thickened.

Remove kabobs when the chicken is cooked through and slightly charred.

Serve hot, optionally with steamed rice and a sprinkle of sesame seeds or chopped green onions.

Servings and timing

This recipe serves 4.
Preparation time: 20 minutes (plus marinating)
Cooking time: 10–12 minutes
Total time: 30 minutes + marinate

Variations

Add zucchini or mushrooms to the skewers.
Use beef or shrimp instead of chicken.
Add a touch of sriracha or chili flakes for heat.
Swap pineapple for mango or peach slices.
Serve with a drizzle of yum yum sauce or teriyaki.

storage/reheating

Store leftover kabobs in an airtight container in the fridge for up to 3 days.
Reheat gently on the grill or in a skillet until warmed through.
Remove from skewers before storing or freezing for convenience.

FAQs

Can I bake these instead of grilling?
Yes, bake at 425°F (220°C) for 15–20 minutes, turning once and basting.

Do I need to marinate the chicken?
Yes, marinating enhances flavor and tenderness.

Can I make these ahead of time?
You can prep and skewer everything a day ahead—just grill before serving.

Is this recipe gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.

Can I use pre-cut veggies?
Yes, just make sure they’re similar in size for even cooking.

How do I prevent the chicken from sticking to the grill?
Oil the grates well and avoid moving the kabobs too early.

Can I use frozen chicken?
Yes, but thaw completely before marinating.

What’s the best part of chicken to use?
Thighs are juicier, but breasts work great for leaner kabobs.

Do I need to use skewers?
You can also cook this stir-fry style in a pan if preferred.

What sides go well with this?
Steamed rice, grilled veggies, Asian slaw, or noodles are great options.

Conclusion

Honey Garlic Asian Chicken Kabobs are the perfect mix of sweet, savory, and slightly charred goodness. Whether you’re firing up the grill or making them in the oven, these flavorful skewers bring vibrant taste and color to your plate. Easy to prep and fun to eat, they’re a go-to for summer meals and backyard gatherings.

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