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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a sticky honey soy glaze, grilled until charred and glossy. Marinated chicken cubes and colorful bell peppers and onions cook fast on skewers with a caramelized basting step in the final minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
minutes marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 0.33 cup soy sauce
  • 0.25 cup honey
  • 3 tbsp sesame oil
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha optional
  • 1 tsp cornstarch
Kabobs
  • 2 lb boneless, skinless chicken breasts or thighs cut into 1.5-inch cubes
  • 1 red bell pepper cut into 1.5-inch pieces
  • 1 yellow bell pepper cut into 1.5-inch pieces
  • 1 green bell pepper cut into 1.5-inch pieces
  • 1 large red onion cut into wedges
  • 1 wooden or metal skewers wooden should be soaked
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Garnish
  • 2 tbsp toasted sesame seeds
  • 3 green onions thinly sliced

Equipment

  • 1 grill pan
  • 1 sheet pan

Method
 

Prep the skewers and marinade
  1. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  2. In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, sriracha, and cornstarch until the cornstarch is fully dissolved.
  3. Place the chicken cubes in a zip-lock bag or shallow dish and pour over 2/3 of the marinade, reserving the remaining 1/3 for basting.
  4. Seal and refrigerate the chicken with marinade for at least 30 minutes, up to 4 hours, for deeper flavor.
Assemble and grill
  1. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
  2. Thread the marinated chicken pieces onto skewers, alternating with red, yellow, and green bell pepper pieces and red onion wedges.
  3. Season the kabobs lightly with salt and black pepper.
  4. Grill the kabobs for 4–5 minutes per side, turning once, until the chicken is cooked through and charred in spots (internal temp 165°F / 74°C).
  5. During the last 2 minutes of grilling, brush generously with the reserved marinade so it caramelizes and glazes onto the chicken and vegetables.
  6. Remove the kabobs from the grill and let rest for 2 minutes before garnishing.
Finish and serve
  1. Garnish with toasted sesame seeds and thinly sliced green onions.
  2. Serve immediately over steamed rice or noodles.

Notes

For best caramelized shine, keep the grill medium-high and baste only in the last 2 minutes so the honey glaze doesn’t scorch; allow a 2-minute rest so juices redistribute. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked kabobs for up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce and keep the rest of the marinade the same.