Honey Garlic Chicken Skewers
These honey garlic chicken skewers come off the grill browned at the edges, glossy from the marinade, and loaded with tender chicken, red bell pepper, and onion. The flavor is simple and familiar: garlic, ginger, soy sauce, and honey.
The recipe is easy to prep ahead with one marinade and a short cook time. Marinate the chicken for at least 1 hour or up to 24 hours, then grill the skewers for 8 to 12 minutes, turning often so the honey glaze caramelizes without burning. The chicken is done when the thickest piece reaches 165°F.
Ingredients for Honey Garlic Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts (675g), cut into even bite-size pieces
- 1 large red bell pepper (180g), cut into chunks
- 1 medium yellow or red onion (150g), cut into chunks
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
- 3 to 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons dark soy sauce
- 3 tablespoons honey
- Salt, to taste, if needed
- Black pepper, to taste
- 1 tablespoon sesame seeds, for serving
- 2 tablespoons chopped cilantro, for serving
Optional: Stir 1 to 2 teaspoons lime juice into the marinade for a brighter finish, or add 1/4 to 1/2 teaspoon red pepper flakes for a little heat.
If you do not have dark soy sauce, regular soy sauce works. The skewers will be a little lighter in color and slightly less rich, so taste the marinade before adding extra salt.
Use soaked wooden skewers or metal skewers. Keep the chicken pieces as even as possible, and cut the vegetables slightly smaller so they cook at about the same pace.
How to Make Honey Garlic Chicken Skewers
- Make the marinade: In a large bowl, whisk together the avocado oil, sesame oil, garlic, ginger, soy sauce, and honey until well blended. Before adding the chicken, transfer a small amount to a separate bowl for brushing later.
- Marinate the chicken: Add the chicken and toss to coat. Season with black pepper and add salt only if needed. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Assemble the skewers: Thread the chicken, bell pepper, and onion onto the skewers, leaving small gaps between pieces so the heat can circulate. Do not pack them tightly.
- Preheat the grill: Heat an outdoor grill, grill pan, or griddle over high heat until very hot. Lightly oil the grates or cooking surface if needed.
- Cook the skewers: Place the skewers in a single layer and cook for 8 to 12 minutes total, turning every few minutes so they brown evenly. Brush with the reserved marinade halfway through cooking or near the end so the glaze has time to caramelize without getting too dark.
- Check for doneness: The chicken should be browned at the edges and no longer pink in the center. The thickest piece should reach 165°F, and the vegetables should be lightly charred but still hold their shape.
- Finish and serve: Transfer to a platter and sprinkle with sesame seeds and cilantro. Serve right away.
How to Keep the Skewers Juicy
Chicken breast stays more tender here when the pieces are cut evenly and not overcooked. Turn the skewers often over high heat instead of leaving them in one spot too long.
Watch the glaze, but use the internal temperature to decide when to pull them. Once the thickest piece hits 165°F, take the skewers off the heat so the chicken does not dry out.
What to Do if the Glaze Browns Too Fast
Because the marinade contains honey, the outside can darken quickly over very hot heat. If that happens before the chicken is cooked through, move the skewers to a cooler part of the grill or lower the heat slightly on the stovetop.
You can also wait until later in the cook time to brush on the reserved marinade. If needed, finish the skewers on a sheet pan in a hot oven until the chicken reaches 165°F.
What to Serve with Honey Garlic Chicken Skewers
Serve these skewers with rice, potatoes, a simple salad, or grilled vegetables. They also work well in grain bowls.
For another bowl-style chicken dinner, try Honey Mustard Chicken with Asparagus Bowls.
For another easy chicken and pepper dinner, see One Pan Chicken and Peppers Recipe.
If you want a heartier option, you may also like One Pan Chicken and Potatoes.
How to Store and Reheat Honey Garlic Chicken Skewers
Let the skewers cool, then store the chicken and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. If possible, remove everything from the skewers before storing so reheating is easier.
For make-ahead prep, marinate the chicken up to 24 hours ahead and cut the vegetables in advance. Thread the skewers closer to cooking time for the best texture.
Reheat gently in a skillet over medium-low heat, in a 325°F oven, or in the microwave in short bursts until warmed through. If using the oven, cover loosely or add a small splash of moisture to help keep the chicken from drying out. The vegetables will soften a bit after storage, and the glaze will not stay as glossy as when freshly cooked.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1/4 of recipe
- Calories: about 420
- Protein: 39g
- Fat: 17g
- Carbohydrates: 23g
- Per 100g: about 160 calories, 15g protein, 7g fat, 9g carbohydrates
Equipment
- grill or grill pan or griddle
- skewers (wooden or metal)
- large bowl
- basting brush
- tongs
- meat thermometer
Ingredients
For the Skewers
- 1 1/2 pounds boneless, skinless chicken breasts (675 g), cut into even bite-size pieces
- 1 large red bell pepper (180 g), cut into chunks
- 1 medium yellow or red onion (150 g), cut into chunks
For the Marinade
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
- 3 to 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons dark soy sauce
- 3 tablespoons honey
- Salt, to taste, if needed
- Black pepper, to taste
Optional
- 1 to 2 teaspoons lime juice (optional, for brighter finish)
- 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
To Serve
- 1 tablespoon sesame seeds
- 2 tablespoons chopped cilantro
Instructions
- In a large bowl, whisk together avocado oil, sesame oil, minced garlic, grated ginger, soy sauce, and honey until blended.
- Reserve a small amount of the marinade in a separate bowl for brushing during cooking.
- Add the chicken to the remaining marinade, toss to coat, season with black pepper and salt only if needed, cover and refrigerate for at least 1 hour or up to 24 hours.
- Thread the marinated chicken, bell pepper, and onion onto skewers, leaving small gaps between pieces so heat can circulate.
- Preheat an outdoor grill, grill pan, or griddle over high heat until very hot and lightly oil the grates or cooking surface if needed.
- Place the skewers in a single layer and cook for 8 to 12 minutes total, turning every few minutes so they brown evenly.
- Brush the reserved marinade onto the skewers halfway through cooking or near the end so the glaze can caramelize without burning.
- Check the thickest piece of chicken with a meat thermometer; remove when it reaches 165°F (74°C) and the chicken is no longer pink in the center.
- Transfer skewers to a platter, sprinkle with sesame seeds and chopped cilantro, and serve immediately.
Tips
- Cut chicken pieces as evenly as possible so they cook at the same rate.
- Turn skewers often over high heat to get browned edges without overcooking the interior.
- Reserve some marinade for brushing and add it later in the cook to prevent burning.
- If the glaze is browning too fast, move skewers to a cooler part of the grill or lower the heat.
- Use a meat thermometer and remove skewers once the thickest piece reaches 165°F (74°C).
Variations
- Lime Honey Garlic: Stir 1 to 2 teaspoons lime juice into the marinade for a brighter, tangy finish.
- Spicy Honey Garlic: Add 1/4 to 1/2 teaspoon red pepper flakes to the marinade for a touch of heat.
- Regular Soy Sauce Substitute: Use regular soy sauce if you don’t have dark soy sauce; the skewers will be lighter in color and slightly less rich.
