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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy sweet-soy glaze and grilled skewers. Cube-and-thread chicken with peppers and pineapple, then baste during grilling for teriyaki-style flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts, cubed Cut into 1 to 1.5 inch cubes so the pieces cook evenly on skewers.
  • 1 bell peppers and onions, cut into chunks Use a mix of colors for more visual appeal on the skewers.
  • 1 pineapple chunks Pat dry if very wet to help the glaze cling.
Marinade
  • 0.333 cup honey
  • 0.25 cup soy sauce Use low-sodium if you prefer a less salty glaze.
  • 3 garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 wooden skewers, soaked Soak to reduce burning on the grill.
  • 1 sesame seeds and green onions for garnish

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth and fragrant. The mixture should look glossy and evenly combined.
  2. Reserve 1/4 cup marinade for basting. Set it aside so you can brush it onto the kabobs while grilling.
  3. Marinate chicken for 1-4 hours in the refrigerator. Cover the bowl so the chicken stays coated and can soak up flavor.
Thread and grill the kabobs
  1. Thread chicken, peppers, onions, and pineapple onto skewers, alternating pieces for even cooking. Leave a little space between chunks so the glaze caramelizes.
  2. Grill over medium-high heat for 5-6 minutes per side, basting with the reserved marinade. The kabobs are done when the chicken is cooked through and the glaze looks sticky and shiny.
Serve
  1. Garnish with sesame seeds and green onions right before serving. Finish for a fresh, vivid top layer over the glossy chicken and vegetables.

Notes

For the shiniest, most clingy glaze, keep the basting reserved marinade separate from the raw-chicken marinade and brush during the last 1-2 minutes of each side. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked kabobs for up to 2 months, thaw overnight in the fridge and reheat gently. For a gluten-free option, swap soy sauce with tamari while keeping the same quantities.