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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy honey-garlic glaze and sweet soy marinade. Thread chicken, bell peppers, onions, and pineapple onto skewers, then grill until caramelized and lightly charred.
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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 Equipment Method Notes

Ingredients
  

Honey Garlic Asian Chicken Kabobs
  • 2 lb chicken breasts cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks
  • 0.333 cup honey for marinade
  • 0.25 cup soy sauce for marinade
  • 3 garlic minced, for marinade
  • 2 tbsp rice vinegar for marinade
  • 1 tbsp sesame oil for marinade
  • 1 tsp fresh ginger grated, for marinade
  • 12 wooden skewers soaked
  • 2 tbsp sesame seeds for garnish
  • 2 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger together until smooth.
  2. Reserve 1/4 cup marinade for basting, then set aside.
Marinate
  1. Marinate the chicken for 1-4 hours, keeping it covered in the refrigerator.
Assemble the kabobs
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers, alternating pieces for even grilling.
Grill
  1. Grill over medium-high heat for 5-6 minutes per side, brushing with the reserved marinade during grilling.
  2. Continue grilling until the chicken is cooked through and the glaze looks glossy and lightly caramelized.
Finish
  1. Garnish the kabobs with sesame seeds and green onions right before serving.

Notes

For the best glossy glaze, brush the kabobs with the reserved marinade during grilling (not during marinating) to prevent raw-chicken contamination. Refrigerate leftovers in a sealed container for 3 days; freeze cooked kabobs for up to 2 months. For a gluten-free option, use tamari instead of soy sauce in the marinade.