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Honey Garlic Chicken Skewers

Honey garlic chicken skewers with a sticky honey-soy glaze—marinate for flavor and grill each side until caramelized. Wooden skewers get basting from reserved marinade for glossy, golden chicken.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skewers
  • 2 lb chicken breasts
  • 1 wooden skewers, soaked Soak to prevent burning.
  • 1 fresh parsley For garnish.
Honey garlic marinade
  • 0.333 cup honey
  • 0.25 cup soy sauce
  • 2 tbsp olive oil
  • 4 garlic Minced.
  • 1 tbsp lemon juice
  • 1 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, olive oil, minced garlic, lemon juice, and black pepper until combined and glossy. Visual cue: the mixture should look evenly tinted golden-brown.
  2. Reserve 1/4 cup marinade for basting and set aside. Visual cue: you should have a small measured portion separate from the rest.
Marinate the chicken
  1. Marinate the chicken in the remaining marinade for 1-4 hours. Visual cue: chunks should be well coated with visible honey-garlic sheen.
  2. After marinating, remove chicken from the marinade (do not discard the reserved basting). Visual cue: excess marinade should drip back into the container.
Skewer and grill
  1. Thread chicken onto soaked skewers, leaving a little space between chunks. Visual cue: the chicken should sit securely and show streaks of marinade.
  2. Grill over medium-high heat for 5-6 minutes per side, basting with the reserved marinade during grilling. Visual cue: edges should caramelize and the glaze should look sticky and glossy.
Serve
  1. Garnish with fresh parsley and serve hot. Visual cue: a fresh green topping contrasts with the golden glaze.

Notes

Pro tip: Soak wooden skewers for at least 30 minutes so they don’t char during grilling. Refrigerate marinated chicken up to 24 hours, covered; cook within the day for best texture. Freezing is not recommended after marinating. Dietary swap: use low-sodium soy sauce for a lighter sodium profile.