Description
These Honey Garlic Chicken Kabobs feature tender marinated chicken and vibrant vegetables, all grilled to perfection. The sweet and savory marinade enhances the flavor, making them an ideal choice for summer barbecues or quick weeknight meals. Enjoy a delicious and colorful dish thats easy to prepare and packed with taste!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into wedges
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)
Instructions
- In a medium-sized bowl, combine honey, soy sauce, minced garlic, grated ginger, olive oil, apple cider vinegar, black pepper, and salt. Whisk until well blended.
- Place cubed chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 1 hour, preferably 4 to 6 hours or overnight for best results.
- While the chicken is marinating, cut the red and green bell peppers into 1-inch pieces and the onion into wedges. Optionally, add other vegetables like zucchini or cherry tomatoes.
- After marinating, remove the chicken from the refrigerator. Take the chicken out of the marinade, allowing excess marinade to drip off. Reserve the marinade for basting.
- If using wooden skewers, ensure they are soaked in water. Thread a piece of chicken onto the skewer, followed by a piece of bell pepper, then an onion wedge. Repeat until the skewer is filled, leaving space between each piece.
- Alternate chicken and vegetables on the skewers, aiming for about 4-5 pieces of chicken per skewer. Repeat until all ingredients are used, yielding about 6-8 kabobs.
- Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally. Baste with reserved marinade every few minutes.
- The kabobs are done when the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly charred.
- Remove kabobs from the grill and let them rest for a few minutes. Serve on a platter, garnished with fresh herbs if desired. Pair with rice, quinoa, or a fresh salad.
- If you have leftover marinade, simmer it in a small saucepan for a few minutes to create a sauce to drizzle over the kabobs.
Notes
- For extra flavor, consider adding spices like red pepper flakes or sesame oil to the marinade.
- You can marinate the chicken the night before for convenience.
- Feel free to experiment with different vegetables or fruits like pineapple for a sweet twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes