Why You’ll Love This Recipe
Honey Garlic Asian Chicken Kabobs bring a perfect balance of sweet, savory, and umami flavors, all wrapped around juicy, grilled chicken and crisp vegetables. These kabobs are easy to prepare, perfect for BBQs or weeknight dinners, and pack a punch with every bite thanks to the flavorful honey garlic marinade. They’re a crowd-pleaser and pair well with rice, noodles, or even on their own.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighssoy saucehoneygarlic (minced)ginger (fresh or ground)sesame oilrice vinegarred pepper flakes (optional)bell peppers (any color)red onionzucchinizkewers (soaked in water if wooden)
directions
Cut the chicken into bite-sized cubes and place in a bowl.
In a separate bowl, whisk together soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes to make the marinade.
Pour the marinade over the chicken, cover, and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
While the chicken marinates, cut bell peppers, zucchini, and red onion into chunks.
Thread the marinated chicken and vegetables onto skewers, alternating ingredients for a colorful look.
Preheat grill to medium-high heat and lightly oil the grates.
Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
Brush additional marinade on the kabobs during grilling for extra flavor, if desired.
Serve hot with rice or noodles.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 1 hourGrilling time: 10-12 minutesTotal time: 1 hour 30 minutes
Variations
Substitute chicken with shrimp or beef cubes.
Add pineapple chunks for a sweet tropical twist.
Use mushrooms or cherry tomatoes for more veggie variety.
Spice it up with Sriracha or more red pepper flakes.
Swap soy sauce for tamari for a gluten-free version.
storage/reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave or on a skillet until warmed through.For longer storage, freeze uncooked marinated chicken (without vegetables) for up to 2 months.
FAQs
Can I use metal skewers?
Yes, metal skewers are reusable and don’t need soaking like wooden ones.
Can I bake these kabobs instead of grilling?
Absolutely, bake at 400°F (200°C) for 20-25 minutes, turning once halfway through.
Can I prepare the kabobs ahead of time?
Yes, you can assemble and store them in the fridge for up to 24 hours before grilling.
What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white vinegar in a pinch.
Can I make this recipe without a grill?
Yes, a grill pan or oven broiler works well as an alternative.
What vegetables work best?
Firm vegetables like bell peppers, onions, and zucchini are ideal for grilling.
Should I discard leftover marinade?
Yes, unless boiled for several minutes before using as a sauce or glaze.
Is this recipe kid-friendly?
Yes, but you can reduce or omit red pepper flakes to make it milder.
Can I use pre-cut veggies?
Definitely, it saves time and works just as well.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C).
Conclusion
Honey Garlic Asian Chicken Kabobs are a flavorful, colorful, and easy-to-make dish that brings a taste of Asian cuisine to your grill. Perfect for summer meals or any occasion, they’re sure to impress with their bold taste and beautiful presentation.
Print
Honey Garlic Asian Chicken Kabobs
- Prep Time: 2 hrs 30 mins
- Cook Time: 20 mins
- Total Time: 2 hrs 50 mins
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
- Diet: Halal
Description
Juicy chicken thigh kabobs marinated in a sticky honey-garlic-Asian sauce, grilled to caramelized perfection and finished with scallions and sesame seeds.
Ingredients
- 1/4 cup oyster sauce (or hoisin sauce)
- 2 tbsp ketchup
- 2 tbsp honey
- 2 tbsp chili-garlic sauce
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 1/2 tbsp canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1/2 tsp toasted sesame seeds
Instructions
- In a medium bowl, whisk together oyster sauce, ketchup, honey, chili-garlic sauce, Dijon mustard, garlic, ginger, and 1 tbsp water. Reserve 1/3 cup of the mixture and set aside.
- Place chicken and remaining sauce in a resealable bag or bowl. Marinate in the fridge for at least 2 hours or up to overnight.
- Drain the chicken and thread onto skewers. Brush with canola oil and season with salt and pepper.
- Preheat a grill or grill pan to medium heat.
- Grill skewers, turning occasionally, until cooked through and the internal temperature reaches 165°F, about 10 minutes.
- Brush skewers with reserved sauce and grill 1–2 minutes more to glaze.
- Let rest briefly, then garnish with green onions and sesame seeds. Serve hot.
Notes
- Marinate overnight for the best flavor.
- Use thighs instead of breasts to retain juiciness.
- Soak wooden skewers in water for 30 minutes before grilling.
- A grill pan or skillet can be used if outdoor grill is not available.
- Let skewers rest before serving to keep them juicy.
- Store leftovers in the fridge for up to 3-4 days.