Restaurant-Worthy Honey Chicken Kabobs at Home

Restaurant-Worthy Honey Chicken Kabobs at Home

Restaurant-Worthy Honey Chicken Kabobs at Home

Summer is synonymous with grilling, and what better way to celebrate the season than with some juicy, flavorful chicken kabobs? This recipe for Honey Chicken Kabobs is not only easy to follow but also incredibly versatile. It’s a guaranteed crowd-pleaser that will have everyone raving about your grilling skills.

This blog will take you through the entire process, from prepping the marinade to serving the perfectly cooked kabobs. We’ll also explore some helpful tips and tricks to elevate your kabob game and delve into how to store or freeze leftover kabobs for future meals.

Why You’ll Love This Recipe

There are many reasons to love this recipe for Honey Chicken Kabobs:

  • Simple and Easy: This recipe is perfect for beginner grillers or busy weeknights. With minimal prep work and straightforward instructions, you can have a delicious and healthy meal on the table in no time.
  • Flavorful Marinade: The marinade is the star of the show, infusing the chicken with a beautiful balance of sweet and savory flavors. Honey adds a touch of sweetness, while soy sauce provides a salty depth.
  • Highly Customizable: Feel free to experiment with different vegetables or add your favorite spices to the marinade for a personalized touch.
  • Perfect for a Crowd: This recipe yields a generous amount of kabobs, making it ideal for feeding a family or gathering with friends.
  • Healthy and Nutritious: Chicken kabobs are a great source of lean protein, and the vegetables provide essential vitamins and minerals.
Restaurant-Worthy Honey Chicken Kabobs at Home

Step-by-Step Guide to Making Honey Chicken Kabobs


  • 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


  1. Make the Marinade: In a large glass bowl, whisk together the honey, soy sauce, oil, and black pepper.
  2. Separate the Marinade: Reserve ¼ cup of the marinade in a small jar or container. This will be used for basting the kabobs while grilling. Seal the jar and set it aside.
  3. Marinate the Chicken and Vegetables: Add the chicken, onions, bell peppers, and garlic cloves to the remaining marinade in the large bowl. Toss to coat the ingredients evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or ideally overnight. Marinating allows the flavors to fully penetrate the chicken and vegetables, resulting in more flavorful kabobs.
  4. Prepare the Grill: Preheat your grill to high heat and lightly oil the grate. If you are using a charcoal grill, wait until the coals are hot and ashy before grilling the kabobs.
  5. Assemble the Kabobs: Once the marinade time is complete, remove the chicken and vegetables from the bowl and discard the remaining marinade. Thread the chicken and vegetables alternately onto the soaked bamboo skewers.

Pro-Tip: Strive to cut all the ingredients into similar sizes and shapes. This ensures even cooking throughout the kabobs.

  1. Grill the Kabobs: Place the assembled kabobs on the preheated grill. Cook for 12-15 minutes, turning frequently and brushing with the reserved marinade from the jar. The kabobs are cooked through when the chicken is no longer pink in the center and is nicely browned on all sides.
  2. Serve and Enjoy! Once cooked through, remove the kabobs from the grill and serve them immediately. You can garnish with fresh chopped parsley or your favorite dipping sauce.
Restaurant-Worthy Honey Chicken Kabobs at Home

Top Kabob Grilling Tips and Tricks

  • Uniformity is Key: For even cooking, try your best to cut all the vegetables and chicken pieces into roughly the same size and shape.
  • Soak Those Skewers: If you’re using wooden skewers, don’t skip the soaking step! Soak them in water for at least 30 minutes before grilling. Dry skewers can burn easily and become brittle, making them difficult to handle and maneuver on the grill. Soaking helps prevent them from burning and ensures they’re strong enough to hold the ingredients.
  • Double Up for Stability: We recommend using two skewers per kabob for added stability. This prevents them from rolling around on the grill and makes them easier to turn and manage.
  • Mastering the Sear: Once the kabobs hit the hot grill, you should get a nice sear. This caramelizes the sugars in the marinade, creating a delicious depth of flavor and a beautiful browned exterior.
  • Basting is Essential: Basting the kabobs with the reserved marinade throughout the grilling process adds moisture and keeps them from drying out. The leftover marinade also adds an extra layer of flavor as it caramelizes on the chicken and vegetables.
  • Don’t Overcook: Chicken is lean and can dry out quickly. Be mindful of the cooking time and avoid overcooking the kabobs. The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check for doneness by cutting into the thickest piece of chicken to ensure it’s cooked through with no pink in the center.

Storing and Freezing Leftover Kabobs

If you have leftover kabobs, they can be stored and enjoyed later. Here’s how:

  • Refrigerate: Allow the cooked kabobs to cool completely. Store them in an airtight container in the refrigerator for up to four days. Reheat them in the microwave or oven until the chicken is warmed through.
  • Freeze: Kabobs can also be frozen for future meals. For best results, freeze them before grilling. Follow the recipe instructions up to the point of assembly. Arrange the uncooked kabobs in a single layer on a parchment-lined baking sheet. Cover them and freeze for at least three hours. Once frozen solid, transfer the kabobs to a freezer-safe container or bag. Label and freeze for up to three months.
  • Grilling Frozen Kabobs: You can grill frozen Kabobs directly from the freezer. Increase the cooking time by a few minutes to allow for the extra internal temperature.
Restaurant-Worthy Honey Chicken Kabobs at Home

Tips and Praise

This Honey Chicken Kabob recipe has been a hit with the Allrecipes community, receiving rave reviews and helpful suggestions:

  • Experiment with Soy Sauce: SILLYSARAHC123 recommends using a combination of light and dark soy sauce for a more complex flavor profile.
  • Garlic and Ginger Boost: Paula, an Allrecipes Allstar, suggests crushing fresh garlic and adding some ginger to the marinade for an extra flavor punch.
  • Marinating Matters: Many reviewers emphasize the importance of marinating for at least a few hours, or ideally overnight, to allow the flavors to fully develop.
  • Leftover Magic: KristiD discovered that leftover chicken kabobs make a fantastic chicken salad, offering a creative way to repurpose leftover ingredients.


With this comprehensive guide and helpful tips, you’re now equipped to create restaurant-worthy Honey Chicken Kabobs at home. This recipe is a perfect introduction to grilling or a delightful addition to your grilling repertoire. Fire up the grill, grab your favorite skewers, and get ready to enjoy these juicy, flavorful kabobs that are sure to impress!

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 12
Calories 179
% Daily Value *
Total Fat 7g8%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 442mg19%
Total Carbohydrate 12g5%
Dietary Fiber 1g4%
Total Sugars 10g
Protein 17g35%
Vitamin C 28mg31%
Calcium 19mg1%
Iron 1mg5%
Potassium 242mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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