The sizzle of juicy chicken on the grill, the aroma of honey mingling with savory garlic, and that golden glaze—this is what summer (and honestly, any weeknight craving) is made of. The first time I tried honey garlic chicken skewers, I was at a backyard barbecue, and the sticky-sweet scent pulled me across the yard before I even knew what was cooking. The taste? Pure magic: tender chicken, caramelized edges, and a sauce you’ll want to eat by the spoonful. Over the years, I’ve tinkered and tested this honey garlic chicken skewers recipe until it became my go-to for fast, crowd-pleasing dinners. Whether you’re grilling for a hungry family or impressing guests at a weekend cookout, these skewers never let me down.
What makes this recipe so special? For starters, it’s easy enough for a beginner but flavorful enough to make you feel like a grilling pro. The honey garlic marinade doubles as a glossy glaze—no fancy ingredients, just big flavor. These skewers are a lifesaver on busy nights because they’re ready in half an hour, but they’re also special enough for entertaining. I love that you can prep them ahead, and even picky eaters go back for seconds. After making these honey garlic chicken skewers more times than I can count, I’m excited to share all my tips and tricks so you can enjoy them, too. You’ll see why this recipe is such a staple in my kitchen and why it’s about to become a favorite in yours.
Why You’ll Love This Honey Garlic Chicken Skewers Recipe
- Quick & Easy: Ready in just 30 minutes, which is a huge win when you want dinner without the wait. Even with marinating, it fits into a busy weeknight.
- Simple Ingredients: No need for an extra grocery run—these are pantry staples you probably already have. Chicken, honey, soy sauce, and garlic do all the heavy lifting.
- Perfect for Any Occasion: These skewers steal the show at summer cookouts, but they’re just as good for laid-back family dinners or meal prepping lunches for the week.
- Crowd-Pleaser: Kids adore the sweet glaze, adults love the savory-garlic kick, and everyone asks for the recipe. There’s never a single skewer left!
- Unbelievably Delicious: The combo of sticky honey, punchy garlic, and juicy grilled chicken is honestly irresistible. The caramelized bits on the edges are the best part.
But there’s more—this isn’t just another honey garlic chicken recipe. My version uses a quick marinade that also becomes the baste, so you get layers of flavor in every bite. The skewers cook evenly, and the glaze clings beautifully for that glossy, photo-worthy finish (seriously, they’re made for Pinterest!). I’ve tested it on both charcoal and gas grills, and even indoors on a grill pan when it’s snowing outside. The results are always tender, never dry, and so flavorful.
This honey garlic chicken skewers recipe brings people together—something about sharing food off sticks just makes dinner more fun. Whether you’re impressing friends or just need to get food on the table fast, these skewers deliver every single time. I promise, one bite and you’ll understand why they’ve earned a permanent spot in my recipe rotation.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but I’ll share a few tips for selecting the best ones and offer easy swaps if you need them.
- For the Chicken & Marinade:
- Boneless, skinless chicken breasts (about 1.5 pounds / 680g), cut into 1.5-inch (4cm) cubes – You can use thighs for even juicier skewers.
- Honey (1/4 cup / 60ml) – I prefer a robust wildflower honey, but any liquid honey will do. Adds sweetness and helps caramelize the chicken.
- Soy sauce (1/4 cup / 60ml) – Go for low-sodium if you want to keep it lighter on salt.
- Fresh garlic (4 cloves, minced) – The more, the merrier! If you’re a garlic fan, don’t hold back.
- Olive oil (2 tablespoons / 30ml) – Helps keep the chicken juicy and prevents sticking.
- Lemon juice (1 tablespoon / 15ml) – Adds a little brightness to balance the sweet and savory notes.
- Ground black pepper (1/2 teaspoon / 2g) – Freshly cracked is always best.
- Salt (1/2 teaspoon / 2g) – Adjust to taste, especially if your soy sauce is salty.
- For Garnish (Optional, but Recommended):
- Sesame seeds – Toasted or plain, for crunch and a pretty finish.
- Chopped green onions – For freshness and color.
- Red pepper flakes – A little heat if you like it spicy.
Ingredient Tips & Swaps:
- If you want to make it gluten-free, use tamari or coconut aminos instead of soy sauce.
- Chicken thighs work beautifully for extra tenderness and more flavor—they’re harder to overcook on the grill.
- No fresh garlic? Garlic powder (1 teaspoon) will do in a pinch, but the flavor won’t be as punchy.
- Don’t have honey? Maple syrup is a great substitute and adds its own twist.
- You can add colorful veggies like bell peppers, red onion, or zucchini to the skewers for a built-in side (just cut them to similar sizes as the chicken).
Honestly, this honey garlic chicken skewers recipe is as flexible as you need it to be. The key is balancing sweet, salty, and garlicky flavors, and you can tweak the amounts to match your taste buds. I always recommend tasting the marinade before you add the raw chicken, just to be sure the flavors pop the way you want!
Equipment Needed
- Grill (charcoal, gas, or grill pan): I love using my trusty Weber charcoal grill for smoky flavor, but a gas grill or even a stovetop grill pan works just as well. In a pinch, you can even broil them in the oven (just keep a close eye).
- Metal or bamboo skewers: Metal skewers are reusable and sturdy. If you’re using bamboo, soak them in water for at least 30 minutes so they don’t burn.
- Mixing bowls: One medium for the marinade, one for tossing the chicken.
- Sharp knife & cutting board: For cubing the chicken and prepping any veggies.
- Measuring cups & spoons: Helps you get the marinade just right.
- Grill brush or tongs: For flipping skewers and basting with extra marinade.
- Basting brush (optional): Makes glazing the skewers super easy, but a spoon works too.
If you’re new to grilling, don’t worry—no fancy gadgets required. I’ve made these skewers with just a basic grill pan on the stove and they still turn out great. Pro tip: If you use bamboo skewers often, buy a big pack and store them in a zip-top bag after soaking. That way, you’re always ready for last-minute grilling!
How to Make Honey Garlic Chicken Skewers
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Prep the Chicken:
Cut 1.5 pounds (680g) of boneless, skinless chicken breasts (or thighs) into 1.5-inch (4cm) cubes. Pat them dry with paper towels—this helps the marinade stick. -
Soak Skewers (if using bamboo):
Submerge bamboo skewers in water for at least 30 minutes. This stops them from burning on the grill. -
Mix the Marinade:
In a medium bowl, whisk together 1/4 cup (60ml) honey, 1/4 cup (60ml) soy sauce, 2 tablespoons (30ml) olive oil, 4 cloves garlic (minced), 1 tablespoon (15ml) lemon juice, 1/2 teaspoon (2g) salt, and 1/2 teaspoon (2g) black pepper. Taste and adjust seasoning—if you like it sweeter, add a bit more honey. -
Marinate the Chicken:
Add chicken cubes to the bowl and toss to coat evenly. Let them marinate for 15-20 minutes at room temperature. If you have more time, cover and refrigerate for up to 2 hours for deeper flavor. -
Preheat the Grill:
Heat your grill (or grill pan) to medium-high, about 400°F (205°C). If you’re using charcoal, wait until the coals are ashed over. Oil the grates lightly to prevent sticking. -
Thread the Skewers:
Thread marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking. If you’re adding veggies, alternate chicken and veggies for color and flavor. -
Grill the Skewers:
Place skewers on the hot grill. Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is golden with some charred edges and cooked through (internal temp should reach 165°F/74°C). If the grill flares up, move skewers to a cooler side. -
Baste with Marinade:
During the last 2-3 minutes, brush reserved marinade on the skewers for a sticky, glossy finish. (Don’t use marinade that’s touched raw chicken unless you boil it first for safety.) -
Check for Doneness:
Chicken should be firm to the touch, juices run clear, and a thermometer reads 165°F (74°C). If you’re unsure, sacrifice a piece and cut it open—better safe than sorry! -
Serve and Garnish:
Slide chicken off skewers onto a platter. Sprinkle with sesame seeds, chopped green onions, and a pinch of chili flakes if you want some heat. Serve hot, with extra sauce on the side if you like.
Preparation Notes: If you’re grilling indoors, turn on the vent—honey can smoke! And don’t crowd the pan; work in batches for even caramelization. If you’re meal prepping, cool skewers before storing to keep them juicy.
Pro Cooking Tips & Techniques
- Even Sizing is Key: Cut your chicken into uniform cubes so everything cooks at the same pace. Uneven pieces mean some parts dry out before the others are done (been there, regretted that).
- Don’t Skip the Soak: If you’re using bamboo skewers, soaking prevents them from catching fire on the grill. Trust me, nothing ruins dinner faster than charred splinters.
- Reserve Some Marinade: Always set aside a bit of marinade for basting before mixing with raw chicken—keeps things safe and extra flavorful.
- Watch the Grill Heat: Honey burns quickly, so medium-high is plenty. If you see flare-ups, move the skewers to indirect heat.
- Let it Rest: After grilling, let skewers sit for a couple of minutes before serving. This helps keep all those juices inside the chicken.
- Batch Cooking: If you’re making a lot, grill skewers in batches and tent cooked ones with foil to keep them warm.
- Personal Lesson: The first time I made these, I left them unattended for “just a minute” and came back to charred sticks—keep an eye on them, especially in the last few minutes!
- Consistency: Use a meat thermometer for best results. Guessing leads to dry or undercooked chicken, and nobody wants that.
Grilling is all about confidence, and these honey garlic chicken skewers are forgiving enough for beginners but rewarding enough for seasoned cooks. The more you make them, the better you’ll get at catching that perfect caramelization without burning the honey. And if you want to multitask, throw some veggies on the grill at the same time—they’ll soak up any extra marinade and round out the meal.
Variations & Adaptations
- Low-Carb/Keto: Swap honey for a sugar-free maple syrup or your favorite low-carb sweetener. The flavor is a bit different but still delicious and sticky.
- Vegetarian/Vegan: Substitute chicken with firm tofu or tempeh. Marinate and grill just like the chicken—just handle carefully so the pieces don’t break.
- Spicy Kick: Add a tablespoon of sriracha or chili garlic paste to the marinade for heat lovers. Top with extra chili flakes before serving.
- Oven-Baked: No grill? No problem. Lay skewers on a foil-lined baking sheet and broil, turning halfway, until caramelized and cooked through (about 12-15 minutes).
- Seasonal Veggies: Thread in chunks of summer squash, red onion, or mushrooms between the chicken for a built-in side. In fall, try cubes of sweet potato (parboil first so they grill quickly).
- Allergen Swaps: Use coconut aminos if you’re avoiding soy. Nut allergies? Skip sesame seeds or use sunflower seeds instead.
One of my favorite tweaks: Sometimes I toss in a splash of orange juice for citrusy zing, or use maple syrup instead of honey for a deeper, woodsy flavor. This honey garlic chicken skewers recipe is super adaptable, so don’t be afraid to get creative. Your grill, your rules!
Serving & Storage Suggestions
Honey garlic chicken skewers are best served hot off the grill, when the edges are caramelized and the glaze is sticky. Pile them on a platter, sprinkle with sesame seeds and green onions, and watch them disappear. Honestly, they’re great on their own, but here are a few more ideas:
- Serve with: Fluffy jasmine rice, grilled corn, or a crisp cucumber salad. For a fun party platter, add pineapple wedges and extra dipping sauce.
- Pair with: A light white wine, chilled lemonade, or sparkling water with citrus slices.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. For meal prep, remove chicken from the skewers and store it with rice or veggies.
- Freezing: Cool completely, then freeze skewers in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in the microwave (covered with a damp paper towel), or reheat in a 350°F (175°C) oven until hot. If they seem a bit dry, drizzle with extra marinade or a splash of chicken broth.
- Flavor Tip: The marinade soaks in even more after a day—leftovers are sometimes even better!
Nutritional Information & Benefits
This honey garlic chicken skewers recipe is naturally high in protein and relatively low in fat, especially if you use chicken breast. Here’s a rough estimate per serving (assuming 4 servings):
- Calories: 260
- Protein: 30g
- Carbs: 17g (mostly from honey)
- Fat: 7g
- Sodium: 600mg (varies depending on soy sauce)
Key ingredients like garlic offer anti-inflammatory benefits, and swapping for low-sodium soy sauce keeps things heart-healthy. If you’re gluten-free, tamari or coconut aminos are easy swaps. Allergens to look out for: soy (from soy sauce), and possibly sesame if you use the seeds. From a wellness perspective, these skewers hit the sweet spot of satisfying comfort and solid nutrition. I love making them part of my healthy meal prep routine—big flavor, no guilt!
Conclusion
If you’re searching for a weeknight dinner that’s quick, flavor-packed, and guaranteed to put smiles around the table, these honey garlic chicken skewers are it. They’re reliable, endlessly adaptable, and just plain fun to eat. I love how this recipe brings everyone to the kitchen—whether you’re flipping skewers on the grill or sneaking tastes of that sticky glaze. Every time I make them, I remember why they’re my go-to for both lazy nights and special occasions.
Feel free to tweak the marinade, add your favorite veggies, or play with the spice level—that’s the beauty of homemade. Don’t be surprised if these honey garlic chicken skewers become your new family favorite, too. If you try them, leave a comment below or share your own twists! I’d love to see your creations and answer any questions you have. Happy grilling—may your skewers always be juicy and your dinners always delicious!
FAQs About Honey Garlic Chicken Skewers
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving on the grill. Just trim any excess fat and cook as directed.
Can I make honey garlic chicken skewers ahead of time?
Yes, you can marinate the chicken up to 8 hours in advance and keep it refrigerated. Thread onto skewers just before grilling for best results.
What can I use instead of soy sauce for allergies?
Try coconut aminos or tamari for a gluten-free and soy-free option. The flavor is still delicious and slightly sweeter.
How do I prevent the skewers from burning?
If using bamboo skewers, soak them in water for at least 30 minutes before grilling. Metal skewers don’t burn and are reusable!
Can I cook these without a grill?
Yes! Use a grill pan on the stove or broil the skewers in the oven. They’ll still get caramelized and delicious—just watch closely so the honey doesn’t burn.
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Honey Garlic Chicken Skewers
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
Juicy chicken skewers marinated in a sweet and savory honey garlic sauce, then grilled to caramelized perfection. This easy recipe is ready in just 30 minutes and is perfect for weeknight dinners or summer cookouts.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1.5-inch cubes
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
- Red pepper flakes (for garnish, optional)
Instructions
- Cut chicken into 1.5-inch cubes and pat dry with paper towels.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, lemon juice, salt, and black pepper. Taste and adjust seasoning as desired.
- Add chicken cubes to the marinade and toss to coat evenly. Marinate for 15-20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- Preheat grill (or grill pan) to medium-high heat (about 400°F). Oil the grates lightly.
- Thread marinated chicken onto skewers, leaving a little space between each piece. Alternate with veggies if desired.
- Place skewers on the hot grill. Cook for 10-12 minutes, turning every 3-4 minutes, until chicken is golden, caramelized, and cooked through (internal temp 165°F).
- During the last 2-3 minutes, brush reserved marinade on the skewers for a glossy finish (boil marinade first if it touched raw chicken).
- Check for doneness: chicken should be firm, juices run clear, and thermometer reads 165°F.
- Remove from grill, slide chicken off skewers onto a platter, and garnish with sesame seeds, green onions, and red pepper flakes if desired. Serve hot.
Notes
For best results, cut chicken into even pieces for uniform cooking. If using bamboo skewers, soak them to prevent burning. Reserve some marinade for basting before mixing with raw chicken. Watch grill heat closely as honey can burn quickly. Let skewers rest a couple of minutes before serving for juicier chicken. For gluten-free, use tamari or coconut aminos instead of soy sauce. Chicken thighs can be used for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 6 ounces cooked chicken per serving
- Calories: 260
- Sugar: 15
- Sodium: 600
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 17
- Protein: 30
Keywords: honey garlic chicken, chicken skewers, grilled chicken, summer grilling, easy dinner, weeknight meal, barbecue, Asian chicken, gluten-free option, meal prep
