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Introduction

Craving a sweet, savory, and smoky dish that’s perfect for grilling season? Yummy Honey Chicken Kabobs are the ultimate crowd-pleaser! These vibrant kabobs feature tender chicken breast cubes, crisp onions, and red bell peppers, all marinated in a delectable blend of honey, soy sauce, and black pepper, then grilled to charred perfection. Ideal for summer barbecues, family dinners, or meal prep, these kabobs are easy to make and bursting with flavor. Curious about how to create this delicious dish? Let’s dive into this simple recipe that’s sure to become a grilling favorite!

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Overview: Why Yummy Honey Chicken Kabobs Are Special

Yummy Honey Chicken Kabobs combine the sweet stickiness of honey with the umami depth of soy sauce, creating a marinade that infuses chicken and vegetables with irresistible flavor. The grilling process adds a smoky char, while the colorful skewers make for a visually appealing presentation. This recipe is straightforward, uses pantry staples, and is highly versatile, perfect for outdoor gatherings or quick weeknight meals. The ability to marinate ahead makes it a time-saver, and the result is juicy, tender, and packed with bold taste.

Time Requirement:
- Prep: 20 minutes
- Marinating: 2 hours (or overnight)
- Grilling: 12–15 minutes
- Total: About 2 hours 32 minutes–2 hours 35 minutes (plus overnight option)
Difficulty Level: Easy. Involves simple chopping, marinating, and grilling, suitable for beginners.
Why It’s Special: This recipe serves 12, offers a sweet-savory flavor, and is perfect for grilling. It’s budget-friendly, great for summer, and ideal for barbecue lovers.

Essential Ingredients

These kabobs come together with ingredients that create a flavorful, colorful dish. Here’s what you need and why each matters:

Marinade

Honey (⅓ cup): Adds sweet, sticky glaze and caramelizes on the grill.
Soy Sauce (⅓ cup): Provides salty, umami depth to balance the sweetness.
Vegetable Oil (¼ cup): Keeps chicken moist and helps distribute marinade flavors.
Ground Black Pepper (¼ tsp): Adds a mild, spicy kick.

Kabobs

Skinless, Boneless Chicken Breast Halves (8, cut into 1-inch cubes): Offer lean, tender protein that absorbs the marinade.
Small Onions (5, cut into 2-inch pieces): Provide sweet, charred flavor and texture.
Red Bell Peppers (2 medium, cut into 2-inch pieces): Add vibrant color and crisp sweetness.
Garlic (2 cloves): Infuses the marinade with aromatic, savory notes.
Bamboo Skewers (12, soaked in water for 30 minutes): Hold the ingredients securely for grilling.

Substitutions and Variations

Chicken: Use chicken thighs for juicier kabobs, or swap for shrimp, beef, or tofu for alternative proteins.
Honey: Replace with maple syrup or agave nectar for a different sweetness.
Soy Sauce: Use low-sodium soy sauce, tamari, or coconut aminos for gluten-free or less salty options.
Vegetables: Substitute with zucchini, mushrooms, cherry tomatoes, or pineapple chunks for variety.
Garlic: Use ½ tsp garlic powder if fresh garlic isn’t available.
Gluten-Free: Ensure soy sauce is gluten-free (e.g., tamari).
Add-Ins: Include a pinch of red pepper flakes or 1 tsp sesame oil in the marinade for extra heat or flavor.

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Step-by-Step Instructions

Follow these steps to create Yummy Honey Chicken Kabobs that are juicy, flavorful, and beautifully charred:

Make the Marinade:
- In a large glass bowl, whisk together ⅓ cup honey, ⅓ cup soy sauce, ¼ cup vegetable oil, and ¼ tsp ground black pepper until smooth and well combined.
- Remove ¼ cup of the marinade to a small jar or container, seal, and set aside for basting during grilling.
Marinate the Ingredients:
- Add 8 cubed chicken breast halves, 5 small onions (cut into 2-inch pieces), 2 medium red bell peppers (cut into 2-inch pieces), and 2 whole garlic cloves to the remaining marinade in the large bowl.
- Toss to coat evenly, cover, and refrigerate for 2 hours (or overnight for maximum flavor).
Prepare the Grill:
- When ready to cook, preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate to prevent sticking.
Assemble the Kabobs:
- Drain and discard the marinade from the chicken and vegetables.
- Thread the chicken, onions, and red bell peppers alternately onto 12 bamboo skewers (previously soaked in water for 30 minutes to prevent burning).
- Ensure pieces are snug but not overcrowded for even cooking.
Grill the Kabobs:
- Place the kabobs on the preheated grill.
- Cook for 12–15 minutes, turning frequently (every 2–3 minutes) and brushing with the reserved ¼ cup marinade, until the chicken is nicely browned, no longer pink in the center, and reaches an internal temperature of 165°F (74°C).
Serve:
- Remove kabobs from the grill and let rest for 2–3 minutes.
- Serve hot, garnished with fresh herbs or alongside your favorite sides (see serving suggestions below).

Cooking Tips

Uniform Pieces: Cut chicken and vegetables into similar 1–2-inch sizes for even cooking.
Soak Skewers: Soak bamboo skewers for at least 30 minutes to prevent burning; metal skewers are a reusable alternative.
Safe Basting: Use the reserved marinade for basting, as the marinade that touched raw chicken is discarded to avoid contamination.
Check Doneness: Use a meat thermometer to ensure chicken reaches 165°F (74°C); avoid overcooking to keep it juicy.
Grill Marks: Let kabobs sear briefly before turning to achieve charred, flavorful grill marks.

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Assembly: Building the Perfect Yummy Honey Chicken Kabobs

These kabobs are all about creating colorful, flavorful skewers with a balance of textures. Here’s how to make them shine:

Marinade Prep:
- Whisk marinade thoroughly to emulsify the oil and honey for even coating.
- Reserve a small portion of marinade before adding raw chicken to ensure safe basting.
Skewer Assembly:
- Alternate chicken, onions, and peppers for visual appeal and balanced flavors in each bite.
- Leave small gaps between pieces to allow heat to circulate for even grilling.
Grilling and Basting:
- Turn kabobs frequently to prevent burning, especially with the honey-based marinade.
- Brush with reserved marinade in the final minutes for a glossy, sticky finish.
Presentation Tips:
- Serve on a large platter to showcase the vibrant colors and charred edges.
- Garnish with chopped parsley, cilantro, or sesame seeds for a fresh touch.
- Pair with grilled corn, rice, or a green salad for a complete barbecue meal.

Serving Suggestions

Main Dish: Serve kabobs over jasmine rice, quinoa, or couscous with a side of grilled vegetables.
Wraps: Remove chicken and veggies from skewers and wrap in warm pita or tortillas with lettuce and yogurt sauce.
Salads: Pair with a cucumber-tomato salad or coleslaw for a refreshing contrast.
Appetizers: Use smaller skewers for bite-sized portions at parties.
Dips: Serve with extra barbecue sauce, peanut sauce, or tzatziki for dipping.

Storage and Make-Ahead Tips

These kabobs are great for prep-ahead and store well:

Refrigerator: Store cooked kabobs in an airtight container in the fridge for up to 3 days. Reheat on a grill, in a 350°F (175°C) oven for 5–7 minutes, or in the microwave until warmed through.
Freezer: Freeze cooked kabobs (removed from skewers) in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Make-Ahead: Marinate chicken and vegetables up to 24 hours in advance and refrigerate. Assemble skewers up to 4 hours before grilling, keeping them chilled until ready to cook.
Serving Tip: Serve hot or warm for the best texture, brushing with extra reserved marinade after reheating for added flavor.

Recipe Variations

Get creative with these fun twists to make the kabobs your own:

Spicy Honey Chicken Kabobs: Add ½ tsp red pepper flakes or 1 tbsp sriracha to the marinade.
Teriyaki Chicken Kabobs: Replace soy sauce with teriyaki sauce and add 1 tsp grated ginger.
Mediterranean Chicken Kabobs: Swap soy sauce for lemon juice, add 1 tsp oregano, and include zucchini or cherry tomatoes.
Low-Sodium Version: Use low-sodium soy sauce and reduce to ¼ cup.
Gluten-Free Version: Use gluten-free soy sauce or tamari.

Nutritional Information (Approximate)

Per Serving (1 of 12):
- Calories: 200 kcal
- Protein: 20 g
- Fat: 7 g
- Carbohydrates: 15 g
- Sugar: 12 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands and marinade absorption.

Conclusion

Yummy Honey Chicken Kabobs are the ultimate grilling delight, offering tender chicken, crisp vegetables, and a sweet-savory honey-soy marinade in every charred, juicy bite. With their easy preparation, vibrant flavors, and crowd-pleasing appeal, they’re a must-try for summer barbecues, family dinners, or meal prep. This recipe is so versatile and delicious, you’ll want to make it a staple in your grilling repertoire. So fire up the grill, thread those skewers, and get ready to enjoy a dish that’s pure barbecue bliss!

Yummy Honey Chicken Kabobs

Author: Alyssa

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