Delicious Honey-Glazed Chicken Skewers

Create a gourmet chicken kabob experience at home with this popular recipe. These honey-soy glazed kabobs are a hit with the Dinogo community because they are quick to make, highly adaptable, and, most importantly, irresistibly tasty.

Chicken Kabob Marinade

This beloved recipe boasts a simple yet flavorful marinade made from just four ingredients: honey, soy sauce, vegetable oil, and black pepper. It's perfect for ensuring each kabob is juicy, tender, and bursting with flavor.

Ingredients for Chicken Kabobs

In addition to the homemade marinade, here’s what you’ll need to grab for your kabobs:

Chicken: Cut boneless, skinless chicken breasts into 1-inch cubes.
Onion: Feel free to use any onion type — red, white, or sweet — based on your preference. Slice the onion into 2-inch chunks.
Bell Peppers: This recipe calls for two red bell peppers, cut into 2-inch pieces. You can substitute with yellow or green peppers if preferred.
Garlic: Add two cloves of minced garlic to the marinade to enhance the flavor.
Skewers: Bamboo skewers can typically be found in the grilling section of your local grocery store.

How to Prepare Chicken Kabobs

You’ll find the complete, easy-to-follow instructions below, but here's a quick overview of the process for making these crowd-pleasing chicken kabobs:

1. Prepare the marinade: In a large bowl, whisk together honey, soy sauce, vegetable oil, and black pepper. Set aside ¼-cup of the marinade in a small jar and seal it for later use.
2. Marinate the ingredients: Add the chicken, onions, peppers, and garlic into the bowl with the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Assemble the kabobs: After marinating, drain the chicken and vegetables and discard the marinade. Thread the chicken and veggies onto the skewers.
4. Grill the kabobs: Preheat your grill and lightly oil the grate. Grill the skewers, turning occasionally and brushing with the reserved marinade, until the chicken is fully cooked and no longer pink in the middle.

Nicole's Favorite Kabob Tips & Tricks

Culinary expert Nicole McLaughlin (aka NicoleMcMom) adores a good chicken kabob. Not only are they tasty, but they're also a fantastic way to turn a few chicken breasts into a satisfying meal for a crowd. Here are some of her top kabob grilling tips and tricks to make your cookout a success:

· For even cooking, try to cut all ingredients to a similar size and shape.
· If you're using wooden skewers, make sure to soak them in water for at least 30 minutes. If they aren't soaked, they might catch fire (or just become too brittle to hold everything properly).
· Nicole's favorite trick? Use two skewers for each kabob instead of just one. This will prevent them from spinning on the grill and make serving much easier.

Storing Leftover Chicken Kabobs

To store leftover kabobs, place them in an airtight container and refrigerate for up to four days. Reheat in the microwave or oven until the chicken is heated through.

Freezing Chicken Kabobs

You can freeze chicken kabobs! For best results, freeze them before grilling to maintain the best texture when cooked later.

To freeze uncooked chicken kabobs: Prepare the kabobs up until the grilling step. Arrange the kabobs in a single layer on a baking sheet lined with parchment paper. Cover them and freeze for at least three hours. Once frozen, transfer the kabobs to a freezer-safe container and store for up to three months.

Grill the chicken kabobs directly from frozen for best results.

Dinogo Community Tips and Reviews

"Wow," exclaims SILLYSARAHC123. "These kabobs were a hit! I received so many compliments, with everyone calling them the best kabobs they'd ever tasted. I swapped in half light soy sauce and half dark soy sauce for extra flavor. I also crushed three cloves of garlic and some fresh ginger into the marinade."

"This is my new go-to recipe," shares Dinogo Allstar Paula. "I marinated the chicken and vegetables for about five hours. The meat turned out juicy, tender, and bursting with flavor. I'll definitely be making these again!"

"Delicious!" says KristiD. "I'm usually not a fan of marinades since the flavor never seems to penetrate the meat, but this one really surprised me. The chicken soaked up the flavors perfectly and turned out so juicy. My family loved the kabobs, and the leftovers made an amazing chicken salad!"

Editorial by Corey Williams

Ingredients List

For the Marinade:

• ⅓ cup honey

• ⅓ cup soy sauce

• ¼ cup vegetable oil

• ¼ teaspoon ground black pepper

For the Kabobs:

• 8 skinless, boneless chicken breast halves - cut into 1-inch cubes

• 5 small onions, cut into 2-inch pieces

• 2 medium red bell peppers, cut into 2-inch pieces

• 2 cloves garlic

• 12 bamboo skewers, or as needed, soaked in water for 30 minutes

Instructions

To prepare the marinade: In a large glass bowl, whisk together honey, soy sauce, vegetable oil, and black pepper until well combined.

Add the chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and refrigerate for 2 hours, or overnight for best flavor.

Remove the chicken and vegetables from the marinade and discard the liquid. Skewer the chicken and vegetables, alternating between the two as you thread them onto the skewers.

Place the kabobs on the preheated grill. Cook, turning often and basting with the reserved marinade, until they are evenly browned on all sides and the chicken is fully cooked with no pink remaining, about 12 to 15 minutes.

Serve while hot and savor the flavors!

Cook’s Tip

Editor's Note:

The nutritional information for this recipe includes the full quantity of marinade ingredients. However, the actual amount of marinade consumed may vary depending on usage.

Nutrition Information (per serving)