Honey Glazed Chicken Kabobs
Fire up the grill for these irresistibly juicy Honey Glazed Chicken Kabobs, a perfect balance of sweet, savory, and charred goodness! Tender chunks of marinated chicken breast are infused with the rich flavors of honey, soy sauce, garlic, and fresh ginger, then skewered with vibrant bell peppers, sweet cherry tomatoes, and caramelized red onion for a colorful, nutrient-packed dish. These quick-to-prepare kabobs are grilled to perfection in just 15 minutes, making them an ideal choice for weeknight dinners, backyard barbecues, or summer gatherings. Served hot with your favorite side—be it fluffy rice, a crisp salad, or grilled bread—this recipe is sure to be a crowd-pleaser. Whether you're a grill master or a beginner, these juicy chicken skewers are easy to make and guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 0.25 cups Honey
- 0.25 cups Soy sauce
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoons Fresh ginger
- 1.5 tablespoons Lemon juice
- 2 units Red bell peppers
- 2 units Green bell peppers
- 1 large Red onion
- 1 pint Cherry tomatoes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 10 units Skewers (wooden or metal)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.
In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, grated ginger, and lemon juice. Season with salt and black pepper.
Pour the marinade over the chicken cubes, stirring to coat evenly. Cover with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
While the chicken is marinating, prepare the vegetables. Cut the bell peppers into 1-inch pieces, peel and quarter the red onion, and separate the layers into chunks.
Thread the marinated chicken, bell peppers, red onion, and cherry tomatoes onto the skewers, alternating to create a colorful pattern.
Preheat the grill to medium-high heat or heat a grill pan on the stove over medium-high heat. Lightly oil the grates to prevent sticking.
Place the kabobs on the grill and cook for 10-15 minutes, turning every 3-4 minutes to ensure even cooking, until the chicken is cooked through and the vegetables are slightly charred. The chicken should reach an internal temperature of 165°F (74°C).
Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve warm with a side of rice, salad, or grilled bread for a complete meal.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 78.1 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 226 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3940 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
