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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with sweet soy marinade are glossy, tender, and full of flavor from a teriyaki-style glaze. Grill the skewers until caramelized, then baste with reserved marinade for visible sheen and char.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skewers
  • 2 lb chicken breasts cubed
  • 1 bell peppers cut into chunks
  • 1 onions cut into chunks
  • 1 pineapple chunks
  • 12 wooden skewers soaked
Honey garlic marinade
  • 0.333 cup honey
  • 0.25 cup soy sauce
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 2 tbsp sesame seeds for garnish
  • 2 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the honey garlic marinade
  1. In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger until smooth.
  2. Reserve 1/4 cup of the marinade in a separate container for basting later.
Marinate the chicken
  1. Add cubed chicken to the marinade, then cover and marinate for 1-4 hours in the refrigerator.
  2. If using wooden skewers, soak them in water while the chicken marinates to prevent burning.
Assemble the skewers
  1. Thread chicken, bell pepper chunks, onion chunks, and pineapple chunks onto the soaked wooden skewers, alternating pieces for even cooking.
Grill and baste
  1. Preheat the grill to medium-high heat, then place skewers on the grates.
  2. Grill for 5-6 minutes per side, basting with the reserved marinade during cooking until the glaze looks glossy and caramelized.
Finish and serve
  1. Remove skewers from the grill and garnish with sesame seeds and sliced green onions before serving.

Notes

Pro tip: keep basting frequent in the last few minutes so the glaze turns sticky and shiny without burning. Refrigerate leftovers in an airtight container for up to 3 days; freeze grilled skewers for up to 2 months (best texture when reheated gently). For a lower-sodium option, use low-sodium soy sauce in the marinade while keeping the honey and vinegar ratios the same.