If you are craving a dish that perfectly balances sweet, savory, and a hint of spice, let me introduce you to my absolute favorite: the Honey Garlic Asian Chicken Kabobs Recipe. These kabobs bring together tender, juicy chicken pieces marinated in a luscious honey garlic sauce, paired beautifully with vibrant vegetables that add crispness and color. Every bite is a delightful harmony of flavors inspired by Asian cuisine, making it not just a meal but a little celebration on a skewer. Whether you are grilling on a summer afternoon or baking in the oven, this recipe promises to become a crowd-pleaser at your dining table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making the Honey Garlic Asian Chicken Kabobs Recipe a standout. Each ingredient plays a crucial role, from the savory soy sauce infusing depth, to the honey adding just the right amount of sweetness that caramelizes beautifully on the grill, and the fresh vegetables bringing color and crunch.
- 1 1/2 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for quick, even cooking and a tender bite that soaks up the marinade.
- 1/4 cup soy sauce (low sodium): Adds umami and saltiness without overpowering the other flavors.
- 1/4 cup honey: The star sweetener that balances the garlicky marinade and caramelizes when grilled.
- 2 tablespoons rice vinegar: Offers a subtle tang that brightens the marinade.
- 2 tablespoons sesame oil: Provides that toasty, nutty aroma classic in Asian dishes.
- 3 garlic cloves (minced): Fresh and pungent for the signature garlic punch.
- 1 tablespoon fresh ginger (grated): Adds a zesty warmth and complexity.
- 1 tablespoon sriracha or chili garlic sauce (optional): For those who love a little heat to contrast the sweet honey.
- 1 red bell pepper (cut into chunks): Brings sweetness and vibrant red color to the kabobs.
- 1 yellow bell pepper (cut into chunks): Adds a bright, sunny hue and crisp texture.
- 1 red onion (cut into chunks): Offers a mild sharpness and tender bite once grilled.
- 1 zucchini (sliced): Provides moisture and freshness to balance the dish.
- Sesame seeds and chopped green onions for garnish: To elevate the presentation and add subtle crunch and freshness.
How to Make Honey Garlic Asian Chicken Kabobs Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional sriracha in a medium bowl until everything is well combined and glossy. This marinade is the flavor bomb that will soak deep into every chicken cube. Reserve 2 tablespoons of the marinade to brush on the kabobs while grilling for extra flavor and shiny glaze. Then, toss the chicken pieces in the remaining marinade, cover the bowl, and pop it into the fridge for at least 30 minutes, or ideally up to 4 hours, to let all those flavors truly meld.
Step 2: Prepare the Skewers and Vegetables
If you’re using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning on the grill. Chop the bell peppers, red onion, and zucchini into chunks that are roughly the same size as the chicken pieces. This ensures everything cooks evenly. Thread the marinated chicken and vegetables alternately onto the skewers, creating an inviting pattern of colors and textures on each kabob.
Step 3: Grill to Perfection
Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for about 10 to 12 minutes, turning every few minutes so that all sides get gorgeous grill marks and the chicken cooks through evenly. During the last few minutes of cooking, generously brush the kabobs with the reserved marinade — this step gives an irresistible shine and deepens the flavor. Once done, remove the kabobs from the grill and let them rest for a few minutes to keep the chicken juicy and tender.
How to Serve Honey Garlic Asian Chicken Kabobs Recipe
Garnishes
Sprinkling sesame seeds and freshly chopped green onions on top right before serving adds that extra pop of texture and an added layer of flavor. The sesame seeds contribute a subtle nuttiness, while the green onions bring a fresh and vibrant contrast to the savory-sweet kabobs.
Side Dishes
These kabobs are perfect served over steamed jasmine rice or alongside a bed of noodles tossed in a light sesame sauce to soak up every bit of that delicious marinade. You can also serve them with a crisp Asian slaw or simple sautéed greens for a balanced and complete meal that will leave everyone satisfied.
Creative Ways to Present
For a fun twist, try serving the kabobs with pineapple chunks threaded between the chicken and vegetables for a tropical touch. Alternatively, lay the kabobs atop a platter of mixed greens and drizzle with a little extra honey garlic sauce for a beautiful, shareable appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To keep the flavors vibrant, avoid drizzling extra sauce until reheating.
Freezing
If you want to freeze the kabobs, remove the vegetables before freezing as they tend to get mushy. Freeze the cooked chicken pieces in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Brushing with a little reserved marinade while reheating helps revive that fresh-from-the-grill flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully because they are even more tender and juicy, plus they absorb marinade flavors beautifully.
Do I need to soak wooden skewers?
Yes, soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning and adds confidence that your kabobs will cook safely.
Can I make this recipe gluten-free?
Definitely. Just be sure to use gluten-free soy sauce or tamari to keep the recipe gluten-free without sacrificing flavor.
Is the sriracha mandatory?
Not at all. The sriracha is optional and adds a gentle kick of heat. If you prefer milder kabobs, simply leave it out and your kabobs will still be delicious.
Can I bake these kabobs instead of grilling?
Yes! Baking at 400°F (200°C) for 20 to 25 minutes works well if you don’t have access to a grill. Just remember to brush the kabobs with reserved marinade halfway through baking.
Final Thoughts
I truly hope you give this Honey Garlic Asian Chicken Kabobs Recipe a try soon. Its combination of sweet, savory, and spicy is truly irresistible and perfect for any occasion, from relaxed family dinners to festive outdoor gatherings. Once you taste these kabobs, I guarantee they’ll become a beloved staple in your recipe rotation just like they are in mine.
Print
Honey Garlic Asian Chicken Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
Description
These Honey Garlic Asian Chicken Kabobs offer a delightful combination of sweet and savory flavors with tender grilled chicken and colorful vegetables. Marinated in a blend of soy sauce, honey, garlic, ginger, and a hint of sriracha, these kabobs are perfect for a healthy and flavorful meal that comes together quickly on the grill.
Ingredients
Marinade & Chicken
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce (low sodium)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sriracha or chili garlic sauce (optional)
Vegetables & Garnish
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha if using. Reserve 2 tablespoons of this marinade for brushing during grilling.
- Marinate the Chicken: Add the cubed chicken pieces to the bowl with the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, to allow flavors to develop.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Preheat the Grill: Heat the grill to medium-high heat, ensuring it is clean and lightly oiled to prevent sticking.
- Assemble the Kabobs: Thread the marinated chicken pieces alternately with chunks of red bell pepper, yellow bell pepper, red onion, and zucchini onto the skewers for a colorful and balanced presentation.
- Grill the Kabobs: Place the assembled kabobs on the preheated grill. Cook for 10 to 12 minutes, turning every few minutes to ensure even cooking. During the last few minutes, brush the kabobs with the reserved marinade to enhance flavor and moisture.
- Rest and Garnish: Remove kabobs from the grill and let them rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.
Notes
- For a complete meal, serve these kabobs over steamed rice or noodles.
- If a grill is unavailable, bake the kabobs in the oven at 400°F (200°C) for 20–25 minutes, turning halfway through.
- Pineapple chunks make a delicious sweet addition to the kabobs.
