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Honey Garlic Grilled Chicken Skewers

Honey garlic grilled chicken skewers with a sticky sweet-and-savory glaze. Chicken chunks marinate in a honey-garlic soy mixture, then grill until caramelized and charred with a basting glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lb boneless skinless chicken thighs or breasts Cut into 1.5-inch chunks.
  • 0.25 cup honey
  • 4 garlic cloves Minced.
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Skewers & Serving
  • 10 wooden or metal skewers If using wooden, soak.
  • 12 wooden or metal skewers If using wooden, soak (use enough to yield 10–12 skewers total).
  • 1 tbsp fresh parsley or green onion Chopped.
  • 1 tsp sesame seeds
  • 1 lemon wedges For serving.
  • 0.5 cup water For soaking wooden skewers, if needed.

Equipment

  • 1 grill pan

Method
 

Prep skewers and marinate chicken
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while you prep the marinade.
  2. In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, rice vinegar, sesame oil, crushed red pepper flakes, salt, and black pepper until fully combined.
  3. Add the chicken chunks to the bowl, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours) for deeper flavor.
Grill and glaze
  1. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
  2. Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
  3. Reserve about 3 tablespoons of the marinade in a small bowl to use as a basting glaze.
  4. Grill the skewers for 4–5 minutes per side, brushing with the reserved glaze during the last 2 minutes of cooking.
  5. Continue grilling until the chicken is caramelized and slightly charred on the edges, and the internal temperature reads 165°F (74°C).
  6. Remove from the grill and rest for 2 minutes.
Finish and serve
  1. Garnish the skewers with sesame seeds and chopped parsley or green onion.
  2. Serve with lemon wedges for squeezing over top.

Notes

Pro tip: Reserve only the marinade portion for glazing (don’t brush with marinade that touched raw chicken). Store leftovers in the fridge up to 3 days; reheat gently until warmed through. Freezing is not recommended for the best texture. For a lower-sodium option, use low-sodium soy sauce (already included) and keep salt to taste.