Go Back
Glossy honey garlic chicken skewers on a white ceramic platter on an outdoor wooden table, deep caramelized chicken cubes alternating with red onion and bell pepper, sesame seeds and sliced green o...
Sarah Mitchell

Honey Garlic Grilled Chicken Skewers

These skewers are the reason our neighbors keep inviting themselves over once the weather turns warm. The chicken soaks in a sticky honey-garlic marinade until every cube is glossy and golden, then gets charred over open flames until the edges caramelize into crispy, sweet-salty bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 1.5-inch cubes
  • 1 large red onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
For the Honey Garlic Marinade
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sriracha (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
For Garnish
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or parsley

Equipment

  • Gas or charcoal grill
  • Metal or wooden skewers
  • Large mixing bowl
  • Whisk
  • Tongs
  • Instant-read thermometer
  • Basting brush

Method
 

  1. Whisk all the marinade ingredients together in a large bowl until the honey dissolves. Reserve 1/3 cup of marinade in a separate container for basting later (never use marinade that touched raw chicken).
  2. Add the cubed chicken to the remaining marinade, toss to coat, cover, and refrigerate for at least 2 hours (ideally 4-6 hours, no more than 24).
  3. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers can go straight on.
  4. Thread the chicken onto skewers, alternating with chunks of red onion and red bell pepper. Leave a small space between pieces so heat can circulate.
  5. Preheat your grill to medium-high heat (about 400°F). Oil the grates well with a paper towel dipped in vegetable oil.
  6. Place the skewers on the grill and cook for 4-5 minutes per side, rotating once, until the chicken is nicely charred and cooked through. Internal temperature should reach 165°F.
  7. During the last 2 minutes, brush the skewers with the reserved marinade for an extra glossy, sticky finish.
  8. Transfer to a platter, sprinkle with green onions, toasted sesame seeds, and fresh cilantro. Serve immediately.

Notes

The honey in the marinade burns fast, so keep your grill at medium-high — not screaming hot — and flip the skewers every 3-4 minutes to control the char. If you see flames licking the skewers, move them to a cooler part of the grill for a minute. Always reserve some unused marinade before adding chicken so you have clean sauce for basting at the end — this is where that glossy finish comes from.