Description

Craving a sweet-and-savory dish that’s bursting with grilled flavor and perfect for a summer cookout? What if you could create tender, juicy chicken kabobs with a sticky honey-soy marinade in just a few hours? Say hello to Yummy Honey Chicken Kabobs! This vibrant recipe features marinated chicken breast cubes, red bell peppers, and onions, threaded onto skewers and grilled to perfection.

Ingredients

For the Marinade

Honey (⅓ cup): Adds sweetness and creates a sticky, caramelized glaze.
Soy Sauce (⅓ cup): Provides savory, umami flavor to balance the honey.
Vegetable Oil (¼ cup): Keeps chicken moist and helps distribute marinade flavors.
Ground Black Pepper (¼ tsp): Adds a mild, peppery kick.

For the Kabobs

Skinless, Boneless Chicken Breast Halves (8, cut into 1-inch cubes): Serve as the tender, lean protein base.
Small Onions (5, cut into 2-inch pieces): Offer sweet, caramelized flavor when grilled.
Red Bell Peppers (2 medium, cut into 2-inch pieces): Add vibrant color and sweet crunch.
Garlic (2 cloves): Infuses the marinade with aromatic depth.
Bamboo Skewers (12, soaked in water for 30 minutes): Hold the kabobs together during grilling.

Substitutions and Variations

Honey: Use maple syrup, agave nectar, or brown sugar (dissolved in 2 tbsp water) for a different sweetness.
Soy Sauce: Swap with tamari, coconut aminos, or low-sodium soy sauce for dietary needs.
Vegetable Oil: Replace with olive oil, avocado oil, or melted butter for richer flavor.
Chicken Breasts: Use chicken thighs for juicier results, shrimp, or tofu for a vegetarian option.
Onions: Substitute with yellow or red onions, shallots, or large scallions.
Red Bell Peppers: Use green, yellow, or orange bell peppers, or add zucchini or mushrooms.
Garlic: Replace with ½ tsp garlic powder or 1 tsp minced ginger for a twist.
Skewers: Use metal skewers (no soaking needed) or rosemary sprigs for an herby flair.
Vegetarian Option: Swap chicken with tofu, tempeh, or extra vegetables; ensure soy sauce is vegan-friendly.
Gluten-Free: Use tamari or gluten-free soy sauce; ensure all other ingredients are gluten-free.

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Instructions

Prepare the Marinade:
- In a large glass bowl, whisk together ⅓ cup honey, ⅓ cup soy sauce, ¼ cup vegetable oil, and ¼ tsp ground black pepper until smooth, about 30 seconds.
- Remove ¼ cup of the marinade to a small jar, seal, and set aside in the refrigerator for basting during grilling.
- Tip: Ensure honey is fully dissolved; warm slightly if it’s too thick to whisk easily.
Marinate the Chicken and Vegetables:
- Cut 8 skinless, boneless chicken breast halves into 1-inch cubes, 5 small onions into 2-inch pieces, and 2 medium red bell peppers into 2-inch pieces. Mince 2 cloves garlic.
- Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl, tossing to coat thoroughly.
- Cover and refrigerate for 2 hours, or up to overnight for deeper flavor, stirring once halfway through.
- Tip: Cut ingredients to uniform sizes for even cooking; don’t marinate longer than 24 hours to avoid overly soft textures.
Prepare the Skewers and Grill:
- Soak 12 bamboo skewers in water for at least 30 minutes to prevent burning.
- Preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate with vegetable oil using a brush or paper towel.
- Tip: Use a grill basket if skewers are unavailable; a grill pan or oven broiler (450°F) works as an alternative.
Thread the Kabobs:
- Drain and discard the marinade from the chicken and vegetables.
- Thread chicken, onions, and bell peppers alternately onto the soaked skewers, dividing ingredients evenly (about 3–4 pieces of each per skewer).
- Tip: Leave small gaps between pieces for even cooking, and press ingredients snugly to prevent spinning.
Grill the Kabobs:
- Place kabobs on the preheated grill in a single layer.
- Cook for 12–15 minutes, turning every 3–4 minutes and brushing with the reserved ¼ cup marinade, until the chicken is no longer pink in the center (165°F/74°C) and vegetables are lightly charred.
- Tip: Use tongs to turn kabobs gently; stop basting 2 minutes before finishing to ensure the marinade cooks through.
Serve:
- Transfer kabobs to a serving platter or remove ingredients from skewers for easier eating.
- Serve hot with rice, quinoa, a side salad, or grilled corn on the cob.
- Tip: Garnish with chopped parsley or sesame seeds, and offer extra soy sauce or barbecue sauce for dipping.