There’s something magical about the sweet, smoky aroma of honey-glazed chicken kabobs sizzling on the grill. These kabobs are a perfect combination of tender, juicy chicken and a tantalizing honey marinade that caramelizes beautifully over an open flame.

I first made these kabobs for a summer barbecue, and they’ve been a staple at every gathering since. The recipe is quick, family-friendly, and endlessly customizable—ideal for weeknight dinners or weekend feasts.

Let’s dive into why these kabobs will quickly become your new favorite grilling recipe!

Why You’ll Love This Yummy Honey Chicken Kabobs Recipe

Get ready to fall head over heels for these delightful kabobs. Whether you're hosting a backyard party or simply craving something special, these skewers deliver big flavor with minimal effort.

First off, the marinade is the star of the show. Made with honey, soy sauce, and a hint of spice, it’s a perfectly balanced blend of sweet, savory, and tangy. The marinade not only infuses the chicken with flavor but also creates a mouthwatering glaze on the grill.

These kabobs are also a breeze to prepare. With just a handful of pantry staples and a few minutes of prep time, you’ll have a dish that tastes gourmet but feels effortless.

They’re family-approved and kid-friendly. The honey glaze is a hit with little ones, while the grilled veggies add a pop of color and nutrition for the adults.

And let’s not forget how versatile this recipe is. Don’t have chicken? Swap in shrimp, beef, or tofu. Not a fan of bell peppers? Add zucchini, mushrooms, or even pineapple for a tropical twist.

Ingredients Notes

The beauty of these kabobs lies in their simple, wholesome ingredients. Let’s take a closer look at what you’ll need to make them shine:

Chicken Breast or Thighs: The foundation of these kabobs. I recommend using boneless, skinless chicken thighs for their juiciness and flavor, but chicken breast works wonderfully too. Cut into even pieces to ensure even cooking.
Honey: The hero of the marinade, adding sweetness and helping the glaze caramelize on the grill. Use high-quality honey for the best flavor.
Soy Sauce: Brings savory depth and balances the sweetness of the honey. Low-sodium soy sauce is a great option if you’re watching your salt intake.
Garlic and Ginger: These aromatics elevate the marinade, adding warmth and a subtle zing. Fresh is best, but powdered versions work in a pinch.
Vegetables: Bell peppers, red onions, and zucchini are my go-to picks. Their vibrant colors and slightly charred edges complement the chicken perfectly.
Skewers: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent burning on the grill.

No fancy equipment is needed—just a grill, a knife, and your appetite!

How to Make These Yummy Honey Chicken Kabobs

Making these kabobs is as easy as 1-2-3. Follow these steps for a perfectly grilled, flavor-packed dish:

Prepare the Marinade: In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, a splash of olive oil, and a dash of black pepper. Reserve a small portion for basting later.
Marinate the Chicken: Cut your chicken into bite-sized cubes and place them in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Prep the Veggies: While the chicken marinates, chop your bell peppers, onions, and zucchini into chunks similar in size to the chicken pieces.
Assemble the Kabobs: Thread the marinated chicken and veggies onto skewers, alternating for a colorful and even distribution.
Grill to Perfection: Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 12–15 minutes, turning occasionally and basting with the reserved marinade. Look for a light char and ensure the chicken reaches an internal temperature of 165°F.
Serve and Enjoy: Remove the kabobs from the grill, let them rest for a couple of minutes, and serve with rice, salad, or your favorite dipping sauce.

Total time? About 30 minutes of active cooking and assembly for a dish that looks and tastes like a showstopper.

Storage Options

These kabobs are just as delicious the next day, making them perfect for meal prep or leftovers.

Refrigerator: Store cooked kabobs in an airtight container for up to 3 days. For best results, remove the chicken and veggies from the skewers before storing.
Freezer: If you want to make these in advance, freeze the marinated chicken (uncooked) for up to 3 months. Thaw overnight in the fridge before grilling.
Reheating: To reheat, place the kabobs on a baking sheet and warm in a 350°F oven for 10–12 minutes. Avoid microwaving, as it can make the chicken rubbery.

Variations and Substitutions

This recipe is incredibly versatile. Here are a few fun ways to make it your own:

Swap the Protein: Try shrimp, beef, pork, or even tofu for a plant-based option. Adjust the cooking time accordingly.
Change the Veggies: Not a fan of bell peppers? Add mushrooms, cherry tomatoes, or pineapple chunks for a sweet and savory twist.
Spice it Up: Add a pinch of red pepper flakes or a splash of sriracha to the marinade for a touch of heat.
Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep this recipe gluten-free.
Try an Indoor Option: Don’t have a grill? Use a grill pan or broil the kabobs in your oven for similar results.

With so many options, these kabobs can easily adapt to your cravings and dietary needs.

Ready to give these Yummy Honey Chicken Kabobs a try? Once you’ve made them, you’ll wonder how you ever lived without this sweet and savory grilling staple. Let me know how you customized yours in the comments!