Description
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.
Ingredients
These kabobs come together with ingredients that create a flavorful, colorful dish. Here’s what you need and why each matters:
Marinade
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Honey (⅓ cup): Adds sweet, sticky glaze and caramelizes on the grill.
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Soy Sauce (⅓ cup): Provides salty, umami depth to balance the sweetness.
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Vegetable Oil (¼ cup): Keeps chicken moist and helps distribute marinade flavors.
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Ground Black Pepper (¼ tsp): Adds a mild, spicy kick.
Kabobs
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Skinless, Boneless Chicken Breast Halves (8, cut into 1-inch cubes): Offer lean, tender protein that absorbs the marinade.
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Small Onions (5, cut into 2-inch pieces): Provide sweet, charred flavor and texture.
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Red Bell Peppers (2 medium, cut into 2-inch pieces): Add vibrant color and crisp sweetness.
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Garlic (2 cloves): Infuses the marinade with aromatic, savory notes.
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Bamboo Skewers (12, soaked in water for 30 minutes): Hold the ingredients securely for grilling.
Substitutions and Variations
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Chicken: Use chicken thighs for juicier kabobs, or swap for shrimp, beef, or tofu for alternative proteins.
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Honey: Replace with maple syrup or agave nectar for a different sweetness.
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Soy Sauce: Use low-sodium soy sauce, tamari, or coconut aminos for gluten-free or less salty options.
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Vegetables: Substitute with zucchini, mushrooms, cherry tomatoes, or pineapple chunks for variety.
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Garlic: Use ½ tsp garlic powder if fresh garlic isn’t available.
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Gluten-Free: Ensure soy sauce is gluten-free (e.g., tamari).
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Add-Ins: Include a pinch of red pepper flakes or 1 tsp sesame oil in the marinade for extra heat or flavor.
Instructions
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Make the Marinade:
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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.
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Remove ¼ cup of the marinade to a small jar or container, seal, and set aside for basting during grilling.
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Marinate the Ingredients:
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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.
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Toss to coat evenly, cover, and refrigerate for 2 hours (or overnight for maximum flavor).
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Prepare the Grill:
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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.
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Assemble the Kabobs:
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Drain and discard the marinade from the chicken and vegetables.
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Thread the chicken, onions, and red bell peppers alternately onto 12 bamboo skewers (previously soaked in water for 30 minutes to prevent burning).
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Ensure pieces are snug but not overcrowded for even cooking.
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Grill the Kabobs:
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Place the kabobs on the preheated grill.
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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).
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Serve:
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Remove kabobs from the grill and let rest for 2–3 minutes.
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Serve hot, garnished with fresh herbs or alongside your favorite sides (see serving suggestions below).
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Cooking Tips
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Uniform Pieces: Cut chicken and vegetables into similar 1–2-inch sizes for even cooking.
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Soak Skewers: Soak bamboo skewers for at least 30 minutes to prevent burning; metal skewers are a reusable alternative.
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Safe Basting: Use the reserved marinade for basting, as the marinade that touched raw chicken is discarded to avoid contamination.
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Check Doneness: Use a meat thermometer to ensure chicken reaches 165°F (74°C); avoid overcooking to keep it juicy.
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Grill Marks: Let kabobs sear briefly before turning to achieve charred, flavorful grill marks.