Grilled Honey Garlic Chicken Kabobs

By Polly Conner
March 7, 2021

This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy! With just a few simple pantry ingredients, you can take your kabob game to the next level.

Grilled honey garlic chicken kabobs

Grilling season is my jam.

I really feel like I eat healthier when a grilled recipe is on the menu plan. Having a simple marinade recipe for chicken kabobs like this one makes it even easier. And when I say simple, I really mean it!

What’s in the chicken kabob marinade?

Here’s what you’ll need to make your chicken & veggie kabobs delish...

  • Oil – I prefer avocado oil or olive oil
  • Soy sauce
  • Honey
  • Ground black pepper
  • Minced Garlic

Seriously. So simple, right? After whipping up the marinade, you’ll just need some chicken and veggies. Try to chop them up in similar sizes.

chopped up veggies to go with chicken kabobs

A short video of how the kabobs come together

How long do I marinate the chicken and veggies?

Place the marinade, chicken, and chopped veggies into a container and let them sit for at least 2 hours. As with most marinades, the longer it sits, the better and more flavorful the food will be.

Once they’ve done their fair share of marinading, it’s time to get those puppies on skewers! Your hands will get down and dirty during this process so just embrace it and wash up well after.

Can you freeze Marinated Chicken Kabobs?

raw chicken and vegetables on skewers

Great question! If you want to make this a freezer meal, we recommend just freezing the uncooked chicken in the marinade without the veggies. Because of the high water content in the bell peppers and onions, they won’t hold up well on a skewer after being frozen and thawed.

To prepare, simply thaw the chicken using one of our safe thawing methods and then add them to the skeweres with fresh veggies.

Grilled honey garlic chicken kabobs

What to serve with Grilled Honey Garlic Chicken Kabobs

While the chicken and veggies are enough for a meal on their own, here are some ideas to beef up your meal:

Grilled honey garlic chicken kabobs on a white plate

Grilled Honey Garlic Chicken Kabobs

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Chicken
  • Method: Grill
  • Cuisine: American


This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy!


  • 1/4 cup extra virgin olive oil
  • 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free tamari soy sauce.)
  • 1/3 cup honey
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 23 bell peppers, seeded and cut into bite-sized pieces (any color)
  • 1 red onion, cut into bite-sized chunks


Make It Now:

  1. In a mixing bowl, whisk together the oil, soy sauce, honey, black pepper, and garlic.
  2. Add the chicken and veggies to the marinade, cover, and let it marinate in the refrigerator for about 2 hours.
  3. Preheat grill to medium heat (around 350-400 degrees).
  4. Thread the veggies and chicken on skewers and discard the remaining marinade.
  5. Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.

Freeze For Later: To a gallon-sized freezer bag or container, add all the ingredients except the peppers and onions. Seal and toss gently to combine. Freeze.

Prepare From Frozen: Note: You will need the chopped peppers and onions on hand to complete this meal. Thaw completely using one of these three safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.


We get our meat from ButcherBox*. The chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source all your healthy meat, from grass-fed beef to uncured bacon, and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.

Want more Chicken Marinade Recipes?

Be sure to check out our 7 Best Chicken Marinades. We even have a printable cheat sheet so you never run out of chicken marinade ideas again!

chicken breasts in marinades in freezer bags

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31 replies
  1. Jenn says:

    Absolutely loved these! I love to bbq and any kindle of kabob is one of my favorites. I am doing some freezer meals (and prep) this week with a couple of friends and this is one we are making. It may not seem like a lot to just get the chicken and marinade in the freezer but if it cuts out a few extra steps for me (especially if the chicken is already cut up in bite size pieces for the kabob) on a busy weeknight, it is gold in my book! Thanks for another winner!

    • Rachel Tiemeyer says:

      I totally agree about just getting the chicken cut up and in the marinade. It’s amazing how those little things on the front end can help so much on the back again. Thanks for taking the time to leave a comment!

  2. Nancy Martin says:

    I made these last night and it was a hit with the picky husband. I did add a little ginger (really easy with the tubes you find in the produce section). Grilled the veggies separate from the meat as he wants his vegs crisp tender. Keeping this one.

  3. E. Thompson says:

    Tasty, easy, perfect for weekday meal planning; although, I didn’t use the grill–oven at 450 deg, around 15 min, 2 min broil for browning. Thank you for simple ingredients!

  4. Lena says:

    The marinade made the chicken super flavorful! I only ended up having it marinate for about 1 and half hours and it was still great. I’m still fairly new to grilling and didn’t realize I need to oil the grill or oil the kabobs… I had trouble with the sticking. That would be the only change, but a keep recipe!

    • Polly says:

      I haven’t done it but you could probably use a grill pan and cook it in the oven. Maybe around 400 degrees? Anyone else have any ideas?

  5. Sue says:

    Want to try this and freeze. Do I freeze the raw chickens in the marinade
    And when ready to Q the kebabs, would you freshly cut the veggies but still marinade them for more flavour, or just stick them on the skewers with the chicken
    Tnx. Sue

    • Polly says:

      I like my bell peppers and onions marinated but it really just depends on your preferences. Yes, you could freeze the raw chicken in the marinade and then thaw it out before cooking.

  6. Greg Baker says:

    I tried this recipe on my new grill i got as a gift from my wife “Kabobeque BBQ Grills”.
    the kabobs came out amazing, they were juicy, soft and flavorful. A++ recipe

    The grill i got automatically rotates 13 skewers, so this kabob recipe was a fast n fun thing.

    • Polly says:

      Bell peppers and onions wouldn’t hold up well after being frozen. I’d stick with just freezing the chicken and adding fresh veggies when you want to make the kabobs.