If you love bold flavors, vibrant grilled veggies, and a touch of irresistible sweet-savory sauce, you’re in for a treat—these Honey Garlic Asian Chicken Kabobs are everything you want in a summer meal. Imagine juicy cubes of chicken, colorful bell peppers, zucchini, and onion, all wrapped in a sticky, garlicky honey marinade that caramelizes beautifully on the grill. It’s the kind of dish you crave all year, but especially on those days when you want every bite to taste like sunshine and good company.
Ingredients You’ll Need
Ingredients You’ll Need
One of the things I adore about these kabobs is how every ingredient, while easy to find, brings its own special personality to the party. Each piece delivers crunch, color, or that crave-worthy glaze that sets the Honey Garlic Asian Chicken Kabobs recipe a cut above the rest.
- Chicken breast or thighs: Opt for thighs if you like a little extra juiciness; breast wins for lean and tender bites.
- Red bell pepper: This adds gorgeous color and mellow sweetness that suits the marinade perfectly.
- Yellow bell pepper: For a cheery burst of color and a subtle, flavor-balancing sweetness.
- Red onion: Roasts into soft, smoky bites with just a hint of sharpness—delicious!
- Zucchini: Soaks up the marinade and cooks to tender perfection, providing pretty green contrast.
- Wooden or metal skewers: Wooden skewers just need a soak, while metal work beautifully for endless grilling sessions.
- Soy sauce: The salty, umami backbone of the marinade—don’t substitute unless you have to!
- Honey: Delivers caramelization and that signature sticky-sweet finish these kabobs are known for.
- Rice vinegar: Brightens up the flavors with a delicate tang that harmonizes the sauce.
- Garlic: Fresh, minced garlic infuses the chicken with flavor in every bite.
- Sesame oil: Adds deep, nutty aroma—so much flavor in just one tablespoon!
- Fresh ginger: Gives a subtle heat and zing to keep everything lively.
- Red pepper flakes (optional): If you’re a fan of a little kick, don’t skip this!
- Cornstarch + water (for thickening, optional): Use this if you love a glossy, beautifully thick sauce for brushing.
How to Make Honey Garlic Asian Chicken Kabobs
Step 1: Whisk Up the Marinade
Start by grabbing a medium bowl and whisking together the soy sauce, honey, rice vinegar, minced garlic, sesame oil, ginger, and red pepper flakes if you’re using them. Be sure to reserve 1/4 cup of this marvelous concoction for basting later—you want that burst of fresh flavor and lush glaze during grilling!
Step 2: Marinate the Chicken
Toss your chicken cubes into the bowl with the marinade. Give them a thorough mix so every piece gets drenched in that deliciousness. Cover and refrigerate—let those flavors soak in for at least 30 minutes, or even up to 4 hours if you’ve got the time to spare. The longer the wait, the deeper the flavor!
Step 3: Prep Your Skewers
If wooden skewers are your go-to, soak them in water for at least 20 minutes. This quick step keeps them from catching on fire during grilling (and believe me, your kabobs will thank you!). Meanwhile, chop up your peppers, onion, and zucchini into even, generous chunks for easy skewering and even cooking.
Step 4: Assemble the Kabobs
Thread the marinated chicken, red and yellow bell peppers, red onion, and zucchini onto your skewers, alternating colors and ingredients for that irresistible rainbow effect. This helps the veggies and chicken cook evenly and makes every skewer a feast for the eyes as well as the taste buds.
Step 5: Fire Up the Grill
Preheat your grill to medium-high heat to achieve those perfect charred edges. Place your loaded skewers on the grate and grill for about 10 to 12 minutes, turning now and again so everything cooks evenly. During the last few minutes, brush those kabobs with your reserved marinade for extra flavor, or if you want a glossy, thick finish, simmer the marinade with a cornstarch slurry until it’s sticky—absolute magic!
Step 6: Serve and Savor
As soon as the Honey Garlic Asian Chicken Kabobs are cooked through and gorgeously caramelized, pull them off the grill and get ready to wow your crowd. They’re best enjoyed piping hot, straight off the grill, with rice, noodles, or a crisp salad on the side.
How to Serve Honey Garlic Asian Chicken Kabobs
Garnishes
For an extra layer of flavor and a pretty finish, sprinkle your kabobs with toasted sesame seeds and a shower of chopped scallions. If you love a little heat, a few extra red chili flakes are a great touch. A squeeze of fresh lime over the top just before serving brings a burst of brightness that makes all the flavors pop!
Side Dishes
Honey Garlic Asian Chicken Kabobs shine alongside steamed white or brown rice, but they also play nicely with a cold noodle salad, fluffy quinoa, or even a pile of crunchy slaw. Don’t forget some grilled pineapple or a light cucumber salad; their refreshing sweetness balances the savory kabobs beautifully.
Creative Ways to Present
Take your kabob presentation up a notch by serving each skewer over a bed of greens with a drizzle of extra marinade. For parties, slide the meat and veggies off the skewers and present everything family-style on a platter with bowls of dipping sauce. They also look stunning propped up in a tall glass or upright in a rustic vase—edible centerpieces, anyone?
Make Ahead and Storage
Storing Leftovers
Leftover Honey Garlic Asian Chicken Kabobs keep beautifully for up to three days in the refrigerator. Slide the chicken and veggies off the skewers and store them in an airtight container. They’re perfect for tossing into salad bowls, lunch wraps, or even rice bowls the next day.
Freezing
If you’d like to freeze your kabobs, it’s best to freeze the uncooked, marinated chicken (without the veggies), and then add fresh vegetables when you’re ready to grill. The cooked chicken and veggies can be frozen, too, just know that the texture of the veggies may soften a bit upon reheating.
Reheating
For best results, reheat your leftover kabobs in a 350°F oven or on a grill for just a few minutes until they’re heated through. Microwave works in a pinch, but the chicken stays juicier and the veggies tastier when you use a dry-heat method!
FAQs
Can I make Honey Garlic Asian Chicken Kabobs in the oven?
Absolutely! Arrange the skewers on a baking sheet lined with foil, and roast at 425°F for about 18 to 20 minutes, turning halfway and brushing with the reserved marinade until the chicken is cooked through and golden.
Do I have to use both red and yellow bell peppers?
Not at all! Use whatever bell pepper colors you love or have on hand. You can even swap in other veggies like mushrooms, cherry tomatoes, or sweet onions.
Can I use chicken thighs instead of breasts?
Yes—chicken thighs are a fantastic choice if you prefer extra tenderness and a richer flavor. Just trim any excess fat before cubing and marinating.
Is it necessary to thicken the marinade for basting?
It’s optional! Brushing with reserved marinade works well, but simmering it with the cornstarch slurry gives your Honey Garlic Asian Chicken Kabobs an extra-shiny, luscious glaze.
How can I make the kabobs spicier?
Turn up the heat by adding more red pepper flakes or a squeeze of sriracha to the marinade. You can also serve with extra hot sauce on the side for those who love a little fire.
Final Thoughts
Honey Garlic Asian Chicken Kabobs are a guaranteed crowd-pleaser, bursting with color, flavor, and just the right amount of sticky sweetness. Whether you’re firing up the grill for a weekend feast or just looking to jazz up your weeknights, these kabobs are as easy as they are irresistible. Gather your friends, grab your skewers, and let the smoky-sweet goodness take center stage at your table!
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Honey Garlic Asian Chicken Kabobs Recipe
- Total Time: 32 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Honey Garlic Asian Chicken Kabobs are a delicious and flavorful dish perfect for summer grilling. The chicken is marinated in a sweet and savory sauce, then skewered with colorful veggies and grilled to perfection. Serve these kabobs with rice or a fresh salad for a complete meal.
Ingredients
Ingredients:
- 1 1/2 pounds boneless skinless chicken breast or thighs (cut into 1-inch cubes)
- 1 red bell pepper (cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 small red onion (cut into chunks)
- 1 zucchini (sliced)
- wooden or metal skewers
For the Marinade:
- 1/3 cup soy sauce
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 3 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger (grated)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening, optional)
Instructions
- Mix Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes. Reserve 1/4 cup for later.
- Marinate Chicken: Add chicken to remaining marinade, cover, and refrigerate for at least 30 minutes.
- Prepare Skewers: Thread chicken, bell peppers, onion, and zucchini onto skewers.
- Grill Kabobs: Grill for 10–12 minutes, turning occasionally, until chicken is cooked through. Brush with reserved marinade.
- Optional Glaze: Simmer reserved marinade with cornstarch slurry until thickened, then brush over kabobs.
- Serve: Enjoy hot with rice or salad.
Notes
- You can swap chicken for shrimp or tofu.
- Pineapple chunks make a great addition.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 kabobs
- Calories: 320
- Sugar: 14g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
