Honey Garlic Chicken Kabobs

Name: Honey Garlic Chicken Kabobs
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
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

4.9 /5

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By: Polly ConnerPosted: 8/12/24Updated: 2/15/23

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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.

Cooked Honey garlic chicken kabobs on a white platter.

“I’ve made this several times for us and guests and all who have tried it have loved it!” ⭐️⭐️⭐️⭐️⭐️ – Karen

Table of Contents

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.

Chopped up red onion and bell peppers in piles on a small wooden cutting board.

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.

Grilled honey garlic chicken kabobs on a white platter.

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.

Raw chicken breasts in honey garlic marinade in a freezer bag.

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FAQs

Can I make these if I don’t have a grill?

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.

How long should I marinate the chicken?

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.

Can you OVER marinate chicken?

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.

Will wooden sticks burn on the grill?

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:

chicken foil packet with broccoli, bacon, and rice

Chicken, Broccoli, and Rice Foil Packets

roasted sausage and veggies on a sheet pan after coming out of the oven

Sheet Pan Chicken Sausage and Veggies

Chicken fried rice in a skillet ready to serve.

Easy Chicken Fried Rice

Chicken Spaghetti

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

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.

Yield: 4–6 servings 1x

Prep: 15 minutesCook: 15 minutesTotal: 2 hours 30 minutes

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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

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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.

Cuisine: American Method: Grill

Honey garlic chicken kabobs laid out on a white platter.

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.