Honey Garlic Chicken Kabobs
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This 5-ingredient marinade for chicken kabobs is sweet, savory, and incredibly easy! With just a few simple pantry ingredients, you can take your chicken kabob game to the next level.
“I’ve made this several times for us and guests and all who have tried it have loved it!” ⭐️⭐️⭐️⭐️⭐️ – Karen
Ingredients
Chicken Kabob Marinade
Here’s what you’ll need to infuse flavor into your chicken and veggie kabobs...
- Oil – I prefer avocado oil or olive oil.
- Soy sauce – If you’re gluten-free, use coconut aminos, or Tamari gluten-free soy sauce.
- Honey
- Ground black pepper
- Minced garlic
Chicken Kabobs
- Boneless, skinless chicken breasts – Here is where we get organic chicken from.
- Bell peppers – Use a variety of colors if possible.
- Red onion – Red onion is much better than white for this recipe. It adds a lot more flavor.
Seriously. So simple, right? After whipping up the marinade, you’ll just need some chicken and veggies. I like sweet bell peppers and red onion. Try to chop them up in similar sizes.
How to Make Kabobs
Marinate
Place the marinade, chicken, and chopped veggies into a container and let them sit for about 2 hours.
Once they’ve done their fair share of marinating, 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.
Grill
Since chicken is lean and the chicken and veggies pieces are fairly small on the kabobs, it’s easy to overcook them.
You’ll only need to grill your kabobs for 12-15 minutes over medium heat, or until the chicken registers 165°F internally.
It’s important to use a meat thermometer to cook them perfectly.
Serve them with our Quinoa Tabbouleh or Grilled Corn on the Cob.
Can you freeze chicken kabobs?
Great question! If you want to make this a freezer meal, we recommend freezing the cut up, 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 skewers with fresh veggies.
Want More Grilling Recipes?
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FAQs
Yes, you can bake kabobs in the oven. Preheat your oven to 425°F, and place the skewers on a baking sheet. Bake for 8-10 minutes or until the chicken reaches an internal temperature of 165°F internally.
The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.
Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.
While the ends of the skewers will get black and possibly burn some, it is fine. We do recommend soaking the skewers in water for at least 30 minutes before placing the meat and veggies on them.
More One-Dish Recipes
Isn’t it great when the protein and the veggies all cook together? Here’s a few more ideas:
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Honey Garlic Chicken Kabobs
This 5-ingredient marinade for chicken kabobs is sweet, savory, and incredibly easy! Just marinate cut-up chicken and veggies, thread them on skewers, and grill in minutes.
Ingredients
- 1/4 cup avocado oil or 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
- 2–3 bell peppers, seeded and cut into bite-sized pieces (any color)
- 1 red onion, cut into bite-sized chunks
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- In a mixing bowl or shallow casserole dish, whisk together the oil, soy sauce, honey, black pepper, and garlic.
- Add the chicken and veggies to the marinade, cover, and marinate in the refrigerator for about 2 hours.
- Preheat grill to medium heat (around 350-400 degrees). (Be sure to clean the grates well before grilling.)
- Thread the veggies and chicken on skewers and discard the remaining marinade.
- 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 safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.
Notes/Tips
- Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
- Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
- While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.
Can I use chicken thighs for this?
Oh yes, chicken thighs would be delicious.
I have not come across a recipe that I did not love. Although I have only used the chicken recipes so far and all have been amazing. I absolutely love all the suggestions from options for cooking, possible sides, and all the tips/hints for freezing/thawing. This has quickly become my favorite place to look for new recipes. I am about to venture onto beef and pork, however, I am sure they will not disappoint. Thank you for making your recipes available along with all the tips. You have made my life so much easier. Also, I do try to review the recipes but I have to do it when I have time so they will all appear on the same day.
Hi Michelle. What kind words… thank you! We appreciate reviews whenever people have time, so thank you for writing them. I am so glad to hear that the tips, hints, freezer instructions, etc. are so helpful to you! When we started Freezer Club many years ago, I had very little cooking knowledge. It is amazing what being part of a community that shares the same interest can do. I’ve learned more things than I can count over the years from people sharing their successes and failures with freezer cooking. We are so glad you are a part of our Thriving Home Community!
Great flavor combo! We cooked these in our air fryer and it was a big hit!
Love that you made these in the air fryer. I’ve been trying to do more cooking in ours to avoid heating up the kitchen with the oven.
I have made this recipe many times because I know my whole family loves it. It is the perfect summer meal. Easy and delicious!
Thanks Sara. Easy and delicious is how all summer meals should be! 🙂
This meal was a hit at my barbecue, everyone loved it. I also make this recipe and serve it over white rice which is very delicious.
Always a good sign when a recipe is used for a barbeque! Thank you for taking the time to leave a review Letha.
I made this for the first time for dinner tonight. This recipe was SO delicious. My husband grilled the kabobs. Turns out my picky-eater child likes red onions. Who knew? I will definitely make this again!
So fun a picky-eater finds something unexpected they like! Thanks for leaving a review Rebecca.
Easy and has great flavor
So glad to hear this Jon. Thanks for leaving a review.