Yummy Honey Chicken Kabobs

Introduction & Inspiration

There’s something incredibly appealing about food cooked on skewers, especially when it involves juicy, marinated chicken and colorful, charred vegetables hot off the grill! These “Yummy Honey Chicken Kabobs” immediately caught my eye with their promise of a simple yet flavorful honey-soy marinade, tender chicken, and classic grilled veggies like onions and bell peppers. It sounded like the perfect recipe for a fun summer barbecue or an easy weeknight dinner.

My inspiration came from wanting a go-to kabob recipe that was both easy to prepare and packed with those irresistible sweet and savory notes that everyone loves. The marinade here is wonderfully straightforward – just honey, soy sauce, oil, and pepper – but it’s a classic combination for a reason: it delivers fantastic flavor and helps create a beautiful glaze on the grill.

My goal is to guide you through making these delicious kabobs, from preparing the simple marinade and threading the skewers to achieving perfectly grilled chicken and vegetables. This recipe looked ideal for both novice grillers and seasoned pros looking for a reliable, crowd-pleasing option.

Let’s get ready to grill up some “yummy” kabobs!

Nostalgic Appeal / Comfort Food Connection

Kabobs (or kebabs/skewers) hold a special kind of nostalgic appeal for many. They evoke memories of backyard barbecues, summer cookouts, camping trips, or even festive street food from various cultures. There’s a certain interactive fun in eating food off a stick, and the combination of grilled meat and charred vegetables is universally appealing.

The simple honey-soy marinade in this recipe also taps into familiar comfort food flavors. It’s a classic sweet-and-savory profile often found in beloved Asian-inspired dishes or simple homemade glazes for chicken or pork. It feels both comforting and reliably delicious.

Grilling itself is often a nostalgic activity, associated with warm weather, outdoor gatherings, and the simple pleasure of food cooked over an open flame.

Making and eating these Honey Chicken Kabobs feels like enjoying a fun, classic summertime meal – simple, flavorful, and perfect for sharing with family and friends.

Homemade Focus (Fresh Marinade & Assembled Skewers)

These Yummy Honey Chicken Kabobs are a wonderful example of simple homemade cooking that delivers big on flavor. While the concept is straightforward, the process of creating the marinade from scratch, marinating the chicken and vegetables, and assembling the skewers yourself ensures a fresh, high-quality result.

I love recipes where a simple homemade marinade does most of the flavor work. Whisking together honey, soy sauce, oil, and pepper takes only minutes, but this mixture infuses the chicken and vegetables with a delicious sweet-savory taste as they marinate. Reserving some of this fresh marinade for basting during grilling is a key homemade technique for layering flavor and creating a beautiful glaze.

The act of cutting the chicken and fresh vegetables (onions, bell peppers, and even whole garlic cloves as this recipe intriguingly suggests!) and threading them onto skewers is a satisfying, hands-on part of the homemade process. It allows for customization and ensures a colorful, appealing presentation.

From mixing the marinade to carefully grilling and basting the kabobs, every step emphasizes fresh preparation and the rewarding results of cooking outdoors (or on an indoor grill pan!).

Flavor Goal

The primary flavor goal of these Yummy Honey Chicken Kabobs is a delightful balance of sweet, savory, and slightly smoky flavors, featuring tender, juicy chicken and charred, tender-crisp vegetables. It aims for a classic, crowd-pleasing grilled kabob experience.

The chicken breast, cut into cubes and marinated, becomes infused with the honey-soy mixture, resulting in a savory flavor with sweet undertones. Grilling adds a delicious smoky char.

The vegetables – onions and red bell peppers – soften and sweeten on the grill, developing a pleasant char that complements the chicken. The whole garlic cloves threaded onto the skewers become soft, sweet, and infused with the marinade, offering little flavor bombs.

The reserved marinade, used for basting during grilling, caramelizes slightly on the surface of the chicken and vegetables, creating a beautiful glaze and intensifying the sweet and savory notes.

The overall effect is tender, flavorful chicken and perfectly charred vegetables coated in a delicious, slightly sticky honey-soy glaze – a simple yet irresistible combination.

Ingredient Insights

Let’s explore the key components:

Marinade:

• Honey: Provides sweetness and helps create a nice caramelization/glaze on the grill.
• Soy sauce: Adds salty umami depth and color. Low sodium can be used if preferred.
• Vegetable oil: Helps the marinade coat the ingredients, adds moisture, and prevents sticking on the grill.  
• Ground black pepper: Adds a simple touch of spice.

Kabobs:

• Skinless, boneless chicken breast halves, cut into 1-inch cubes: Lean protein that cooks relatively quickly on skewers. Ensure cubes are uniform for even cooking. Chicken thighs would also work well.  
• Small onions, cut into 2-inch pieces: Add sweetness and savory flavor when grilled. Using small onions or cutting larger onions into substantial chunks that stay on the skewer is key.
• Red bell peppers, cut into 2-inch pieces: Add sweetness, color, and texture. Other colors of bell pepper or different vegetables can be used.
• Garlic cloves (whole): A unique addition! These will roast and soften on the skewer, becoming sweet and mellow.
• Bamboo skewers: Must be soaked in water for at least 30 minutes before use to prevent them from burning on the grill. Metal skewers can also be used.  

Soaking bamboo skewers is an important step!

Essential Equipment

The primary piece of equipment is your grill:

• An Outdoor Grill (gas or charcoal): Essential for achieving that classic grilled flavor and char. A grill pan can be used on the stovetop as an alternative.
• Skewers (bamboo or metal): For threading the chicken and vegetables. Remember to soak bamboo skewers.  
• A Large glass bowl or large zip-top bag: For marinating the chicken and vegetables.
• A Small jar or small bowl: For the reserved marinade used for basting.
• A Pastry brush: For applying the reserved marinade during grilling.
• Tongs: For turning the kabobs on the grill.
• A Cutting board and knife: For cubing chicken and cutting vegetables.  
• Measuring cups and spoons.

Grilling tools like tongs and a brush are very helpful.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Marinade:

• ⅓ cup honey
• ⅓ cup soy sauce
• ¼ cup vegetable oil
• ¼ teaspoon ground black pepper

Kabobs:

• 8 skinless, boneless chicken breast halves – cut into 1-inch cubes (This is a very large amount, approx. 4 lbs. The “1X” recipe yields 12 servings, suggesting large servings or many skewers. Adjust if needed for fewer servings)  
• 5 small onions, cut into 2-inch pieces  
• 2 medium red bell peppers, cut into 2-inch pieces  
• 2 cloves garlic, whole, peeled (Recipe says 2 cloves in kabob list, but implies more if they are threaded with other veggies. Given the marinade already has garlic notes via oil/soy, 2 cloves might be a typo. Traditional garlic on skewers is usually kept whole or large chunks. The instruction to marinate “garlic” in the large bowl also implies more than 2 individual cloves. I will proceed assuming several whole cloves are intended for skewering, perhaps 8-12, or as desired by the user). Let’s assume it means to use the marinade for “garlic” to be threaded, implying several cloves.
• 12 bamboo skewers, or as needed, soaked in water for 30 minutes  

(Note on chicken quantity: 8 chicken breast halves is a substantial amount. Ensure marinade quantity is sufficient or adjust chicken amount for typical family meals, e.g., 1.5-2 lbs for 4-6 servings). I will proceed with recipe as written but this yields many servings.

Prep chicken and veggies before making marinade.

Step-by-Step Instructions (Marinating & Grilling!)

Let’s get these flavorful kabobs ready for the grill:

1. Prepare the Marinade:

• In a large glass bowl (or a large resealable plastic bag), whisk together the honey, soy sauce, vegetable oil, and ground black pepper until well combined.  

2. Reserve Basting Marinade (Crucial Safety Step!):

• Immediately remove about 1/4 cup of this freshly made marinade and transfer it to a small, clean jar or bowl. Seal or cover it and set it aside. This reserved portion will be used for basting the kabobs during cooking. Do not use marinade that has touched raw chicken for basting.

3. Marinate Chicken and Vegetables:

• Add the 1-inch cubes of chicken breast, the 2-inch pieces of onion, the 2-inch pieces of red bell pepper, and the whole peeled garlic cloves to the remaining marinade in the large bowl or bag.
• Toss or stir gently to ensure all the chicken and vegetables are evenly coated with the marinade.
• Cover the bowl (or seal the bag) and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight for deeper flavor.

4. Prepare for Grilling:

• If using bamboo skewers, make sure they have soaked in water for at least 30 minutes. This prevents them from burning up on the grill.
• Preheat your outdoor grill for high heat. Once hot, lightly oil the grill grates to prevent sticking.

5. Assemble the Kabobs:

• Drain the marinade from the chicken and vegetables; discard this used marinade.
• Thread the marinated chicken pieces and vegetable pieces (onion, bell pepper, whole garlic cloves) alternately onto the soaked skewers. Leave a little space between items for even cooking, but not too much or they’ll cook too fast.

6. Grill the Kabobs:

• Place the assembled kabobs on the preheated, oiled grill grates.
• Grill for approximately 12 to 15 minutes total, turning the kabobs frequently (every 3-4 minutes) to ensure even cooking and browning on all sides.
• While grilling, occasionally brush the kabobs with the reserved (unused) marinade that you set aside earlier. Baste during the last half of grilling.

7. Check for Doneness:

• The chicken is cooked through when it is no longer pink in the center and its internal temperature reaches 165°F (74°C) on an instant-read thermometer. The vegetables should be tender-crisp and nicely charred.  

8. Serve:

• Remove the cooked kabobs from the grill. Serve hot and enjoy!

Grilling and basting create those delicious caramelized edges!

Troubleshooting

Grilling kabobs requires attention to heat and timing:

• Problem: Chicken is dry or burnt on the outside but raw inside.
  • Solution: Grill heat was likely too high directly under the kabobs, or chicken pieces were too large. Ensure 1-inch cubes. Grill over medium-high or create a cooler zone on your grill. Turn frequently. Use a thermometer for internal doneness.
• Problem: Vegetables are burning before chicken is cooked.
  • Solution: Cut vegetable pieces larger and more uniformly (2-inch as suggested). Ensure they are well-coated in marinade to prevent drying. Thread them so they aren’t too exposed to direct flame. Turn frequently.
• Problem: Kabobs are sticking to the grill grates.
  • Solution: Ensure the grill grates were clean and well-oiled before preheating. Don’t try to turn kabobs too early; allow them to sear and release naturally.
• Problem: Marinade used for basting burns excessively.
  • Solution: The honey in the marinade will cause caramelization and can burn if heat is too intense. Baste primarily during the second half of grilling. If flare-ups occur, move kabobs to a cooler part of the grill briefly.

Clean and oiled grates, and managing heat, are key for grilling.

Tips and Variations

Let’s customize these delicious grilled kabobs:

• Tip: Use boneless, skinless chicken thighs instead of breasts for even juicier results, as they are more forgiving of grilling.
• Variation: Add other quick-grilling vegetables to the skewers, like cherry tomatoes, zucchini chunks, or pineapple chunks (which pair wonderfully with honey-soy).
• Tip: For deeper flavor, add 1-2 teaspoons of grated fresh ginger or a teaspoon of toasted sesame oil to the marinade.
• Variation: Make it spicy by adding 1/2 teaspoon of red pepper flakes or a dash of sriracha to the marinade.
• Tip: If using metal skewers, remember they get very hot! Use oven mitts or tongs.
• Variation: Instead of an outdoor grill, cook these on a well-oiled indoor grill pan over medium-high heat, or under the broiler in the oven (watch very carefully to prevent burning, turn frequently).
• Variation: Double the marinade recipe if you like extra sauce for dipping or serving over rice, making sure to boil any marinade that touched raw chicken thoroughly before using as a dipping sauce.

A great base recipe for many grilled skewer ideas!

Serving and Pairing Suggestions

Yummy Honey Chicken Kabobs are a fantastic main course for outdoor dining or a fun weeknight meal.

Serving: Serve hot, directly off the grill.

Pairing:

• Rice or Quinoa: Serve alongside or over fluffy white rice, brown rice, or quinoa to catch the delicious drippings.
• Salad: A simple green salad, a cucumber salad, or an Asian-inspired slaw would provide a refreshing contrast.
• Grilled Corn: Corn on the cob, grilled alongside the kabobs, is a perfect pairing.
• Pita Bread: Warm pita bread for wrapping or dipping.
• Extra Sauce: If you made extra (and boiled it if it touched raw chicken), serve a small bowl of the honey-soy marinade for dipping.

Perfect for a casual, interactive meal.

Nutritional Information

This dish features lean protein and vegetables. Nutritional info is approximate (per serving, assuming 12 large servings as recipe yields, and considering marinade absorption):

• Calories: 250-350 per serving (kabobs only)
• Fat: 10-18 grams (from oil and chicken)
• Saturated Fat: 2-4 grams
• Cholesterol: 70-100 mg
• Sodium: 300-500+ mg (Soy sauce contributes significantly)
• Total Carbs.: 15-25 grams (mostly from honey)
• Dietary Fiber: 1-3 grams
• Sugars: 12-20 grams (primarily from honey)
• Protein: 25-35+ grams

A good source of lean protein. Sugar content is notable due to the honey in the marinade. Sodium depends on the soy sauce used.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Yummy Honey Chicken Kabobs feature bite-sized chicken breast pieces, chunks of onion, red bell pepper, and whole garlic cloves marinated in a simple mixture of honey, soy sauce, vegetable oil, and black pepper. A portion of the marinade is reserved for basting. The marinated chicken and vegetables are threaded onto skewers and grilled over high heat, turning and basting frequently, until browned and cooked through.  

Q&A:

Q: How long should I marinate the chicken? A: The recipe suggests at least 2 hours, or overnight for deeper flavor. Don’t marinate chicken for more than 24 hours, especially if the marinade is acidic (though this one is not highly acidic).

Q: Can I make these kabobs ahead of time? A: You can marinate the chicken and vegetables overnight. Assemble the skewers a few hours before grilling and keep refrigerated. They are best grilled just before serving.

Q: How do I store leftover cooked kabobs? A: Store leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days.

Q: How do I reheat leftovers? A: Reheat gently to avoid drying out the chicken. Use the microwave briefly, or warm them in a skillet over low heat, or in a low oven.

Q: Do I have to soak bamboo skewers? A: Yes, if using bamboo or wooden skewers, soaking them in water for at least 30 minutes before threading and grilling is crucial to prevent them from catching fire and burning up on the hot grill.