These Honey Garlic Asian Chicken Kabobs are a mouthwatering fusion of sweet, savory, and slightly spicy flavors. Juicy chicken pieces are marinated in a rich blend of garlic, honey, soy-based sauces, and spices, then grilled to perfection for a deliciously caramelized finish. Ideal for barbecues, weeknight dinners, or meal prep, this dish is a crowd-pleaser every time.
Why You’ll Love This Recipe
- The marinade is a perfect balance of sweet and savory with a hint of heat.
- Easy to prepare ahead of time—just marinate and grill.
- A great option for summer cookouts or indoor grilling.
- Versatile: pairs well with rice, noodles, or a fresh salad.
- Kid-friendly and customizable to suit different spice preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the marinade:
- oyster sauce
- ketchup
- honey
- chili garlic sauce
- Dijon mustard
- garlic, minced
- freshly grated ginger
- water
For the kabobs:
- boneless, skinless chicken thighs, cut into 1-inch chunks
- canola oil
- kosher salt and freshly ground black pepper
- green onions, thinly sliced
- toasted sesame seeds
- skewers (if using wooden skewers, soak in water for 30 minutes)
Directions
- Make the marinade by mixing oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger, and water in a bowl. Reserve ⅓ cup of the marinade for later use.
- Marinate the chicken by placing it in a resealable bag or bowl with the rest of the marinade. Refrigerate for at least 2 hours or overnight.
- Prepare the skewers by threading the marinated chicken onto soaked skewers. Brush with oil and season with salt and pepper.
- Grill the kabobs over medium heat for about 10 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.
- Glaze the kabobs with the reserved marinade and grill for an additional 1–2 minutes to caramelize.
- Serve and garnish with sliced green onions and toasted sesame seeds.
Servings and timing
- Servings: 4–6 people
- Prep time: 15 minutes
- Marinating time: 2 hours (or overnight)
- Cook time: 12 minutes
- Total time: About 2 hours 30 minutes
Variations
- Vegetarian: Substitute chicken with firm tofu or tempeh.
- Spicy: Add extra chili garlic sauce or sriracha to the marinade.
- Low-sodium: Use low-sodium soy sauce or omit salt completely.
- Different proteins: Try shrimp or beef for a twist.
- Oven option: Bake at 400°F for 15–20 minutes, turning once.
Storage/Reheating
- Storage: Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the marinated raw chicken for up to 2 months. Thaw in the fridge before grilling.
- Reheating: Warm in a skillet over medium heat or in the microwave until heated through. Avoid overcooking to prevent dryness.
FAQs
What kind of chicken is best for kabobs?
Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breasts work well too.
Can I bake these kabobs instead of grilling?
Yes, bake at 400°F for 15–20 minutes, turning halfway through, then broil for a couple of minutes to get a charred effect.
How long should I marinate the chicken?
At least 2 hours is recommended, but overnight marination gives the best flavor.
Can I use bottled garlic and ginger?
Yes, but fresh garlic and ginger offer more vibrant flavor.
Are these kabobs spicy?
They have mild heat. Adjust the chili garlic sauce to taste for more or less spice.
What sides go well with this dish?
Steamed rice, noodles, grilled vegetables, or Asian slaw are great companions.
Can I make this dish ahead of time?
Absolutely. Marinate the chicken a day in advance and grill when ready.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F.
Can I reuse the marinade?
No. Discard used marinade. Only use the portion reserved before adding raw chicken.
What can I do with leftovers?
Use in rice bowls, wraps, or over salads for a tasty next-day meal.
Conclusion
Honey Garlic Asian Chicken Kabobs are a versatile and flavorful option for any meal occasion. Whether you’re firing up the grill or using an oven, the sweet and savory marinade transforms simple chicken into a standout dish. With easy prep, customizable ingredients, and family-friendly flavor, this recipe is sure to become a regular favorite in your kitchen.
Print
Honey Garlic Asian Chicken Kabobs
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus marinating)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grill
- Cuisine: Asian-Inspired
Description
These Honey Garlic Asian Chicken Kabobs are juicy, sweet, savory, and smoky—perfect for summer grilling or weeknight dinners. Marinated in a flavorful honey garlic soy sauce, they’re an easy, crowd-pleasing meal that pairs well with rice, noodles, or grilled veggies.
Ingredients
- :
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 yellow bell pepper, cut into 1.5-inch pieces
- 1 small red onion, cut into chunks
- 1 zucchini, sliced into 1/2-inch thick rounds
- Wooden or metal skewers
- For the marinade:
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening leftover marinade into a glaze)
Instructions
- :
- Soak skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Make the marinade: Whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Marinate the chicken: Place chicken in a resealable bag or bowl, pour in the marinade, and refrigerate for 30 minutes to 2 hours.
- Assemble kabobs: Thread chicken and vegetables onto skewers, alternating pieces for color and even cooking.
- Preheat grill: Heat grill to medium-high heat (or preheat a grill pan).
- Grill: Place kabobs on the grill and cook for 10–12 minutes, turning occasionally, until chicken is fully cooked (internal temp of 165°F).
- Optional glaze: Simmer remaining marinade (bring to a boil first) with cornstarch slurry until thickened, then brush over cooked kabobs for extra flavor.
Notes
- :
- Swap the chicken for shrimp or tofu for a pescatarian or vegetarian option.
- You can prep ahead by marinating the chicken and chopping veggies the night before.
- Serve over jasmine rice, noodles, or a crunchy slaw for a complete meal.
- Add pineapple chunks for a tropical twist!
- Details
Nutrition
- Calories: 320
- Sugar: 15g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
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