Description
Honey chicken kabobs bring Middle Eastern grilling magic to your summer table with sweet and savory flavors dancing together. Marinated tender chicken pieces, glazed with golden honey and spices, promise a delightful meal that connects friends and family around one delicious dish.
Ingredients
Scale
Main Protein:
- 5 boneless skinless chicken breasts, cut into 1-inch cubes (about 1.5 pounds or 680 grams)
Vegetables:
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow onion, cut into chunks
Marinade and Seasoning:
- 1/4 cup (60 milliliters) honey
- 1/3 cup (80 milliliters) soy sauce
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
Additional:
- Wooden skewers (soaked in water for 30 minutes)
Instructions
- Combine honey, soy sauce, olive oil, and crushed garlic in a mixing container, whisking until thoroughly blended to form a fragrant marinade.
- Transfer raw chicken pieces into a sealed plastic container, generously coating each morsel with the prepared marinade. Refrigerate for 2-3 hours to allow flavors to deeply penetrate the meat.
- Prepare wooden skewers by soaking them in water for 30 minutes to prevent burning during grilling.
- Heat outdoor grill to 375-400°F, creating medium-high temperature zones for optimal cooking.
- Carefully arrange marinated chicken chunks, alternating with vibrant bell pepper segments and sliced onion pieces onto prepared skewers, ensuring balanced distribution.
- Position kabobs on preheated grill grates, cooking approximately 12-14 minutes and rotating every 4-5 minutes to achieve uniform caramelization and ensure chicken reaches 165°F internal temperature.
- Remove kabobs from grill, allowing them to rest for 3-4 minutes to retain moisture and redistribute internal juices.
- Plate the kabobs, garnishing with optional fresh herbs or additional drizzle of marinade for enhanced flavor profile.
Notes
- Marinate the chicken for maximum flavor by letting it sit in the refrigerator overnight, allowing the honey and soy sauce to deeply penetrate the meat.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning and potentially catching fire during cooking.
- Balance the sweetness by adding a pinch of red pepper flakes or a splash of lime juice to the marinade for a tangy kick that cuts through the honey’s richness.
- Create a gluten-free version by using tamari instead of traditional soy sauce, making the recipe suitable for those with gluten sensitivities.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 244 kcal
- Sugar: 14 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg