Grilled Honey Garlic Chicken Skewers
Grilled honey garlic chicken skewers are marinated chicken cubes threaded onto skewers and cooked over direct heat until caramelized.
This recipe serves 4, delivers juicy chicken with a sticky-sweet, garlicky glaze, and is perfect for weeknight dinners or casual backyard grilling
I’ve grilled honey garlic chicken skewers more times than I can count, and the marinade time is the one thing people always rush.
Give it the full four hours if you can — the difference in flavor is huge. My neighbors ask when I’m grilling because the smell drifts right over the fence.
Table of Contents
Why You’ll Love These Grilled Honey Garlic Chicken Skewers
The honey caramelizes on the grill and gives you sticky, slightly charred edges people fight over. Chicken breast or thighs both work here, so you’re not locked into one cut.
It’s simple enough for a weeknight but looks impressive enough for a backyard party. Cleanup is basically nothing — just skewers and one mixing bowl.
Grilled Honey Garlic Chicken Skewers
Equipment
- Wooden or metal skewers
- Medium Mixing Bowl
- Whisk
- Grill
- Tongs
- Instant-read thermometer
- Knife
- Cutting board
Ingredients
Chicken and Marinade
- 1.5 lb Chicken breasts or thighs cut into 1-inch cubes
- ½ cup Soy sauce use tamari for gluten-free option
- ½ cup Honey
- 4-5 cloves Garlic minced
- 1 tbsp Olive oil
- 1 tsp Fresh ginger grated, optional
- ¼ tsp Black pepper
Equipment and Cooking
- Wooden or metal skewers soak wooden skewers in water for at least 30 minutes before grilling
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
- In a medium bowl, whisk together the soy sauce, honey, minced garlic, olive oil, grated ginger if using, and black pepper until smooth.
- Add the chicken cubes to the marinade and toss until every piece is fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates to help prevent sticking.
- Thread the marinated chicken onto skewers, keeping the pieces evenly spaced. Discard any marinade left in the bowl unless it is boiled first.
- Grill the skewers for 8 to 12 minutes, turning occasionally, until the chicken has good grill marks, sticky caramelized edges, and reaches 165°F internally at the thickest cube.
- Let the honey caramelize slightly before flipping each skewer so the glaze develops and the chicken releases naturally from the grill.
- Serve the skewers hot, right off the grill.
Notes
What Ingredients Do You Need for Grilled Honey Garlic Chicken Skewers?
| Ingredient Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Chicken & Marinade | Chicken breasts or thighs | 1.5 lbs | Cut into 1-inch cubes |
| Chicken & Marinade | Soy sauce | 1/2 cup | |
| Chicken & Marinade | Honey | 1/2 cup | |
| Chicken & Marinade | Garlic, minced | 4-5 cloves | |
| Chicken & Marinade | Olive oil | 1 tablespoon | |
| Chicken & Marinade | Fresh ginger, grated | 1 teaspoon | Optional |
| Chicken & Marinade | Black pepper | 1/4 teaspoon | |
| Equipment | Wooden or metal skewers | — | Soak wooden ones first |
This honey garlic chicken recipe leans on pantry staples — soy sauce, honey, and garlic do most of the work. Fresh ginger is optional, but it adds a nice warmth if you have it on hand.
Thighs stay juicier on the grill, but breast meat works fine if you keep an eye on the clock. Cutting the chicken into even one-inch cubes helps everything cook at the same rate.
How to Make Grilled Honey Garlic Chicken Skewers Step by Step
- If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
- Whisk together the soy sauce, honey, minced garlic, olive oil, ginger (if using), and black pepper in a medium bowl to make the marinade.
- Add the chicken cubes to the marinade, coat every piece, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the grill to medium-high heat and lightly oil the grates so the chicken doesn’t stick.
- Thread the marinated chicken onto the skewers and discard any marinade left in the bowl.
- Grill the skewers for 8 to 12 minutes, turning occasionally, until the chicken is cooked through with good grill marks and reaches 165°F internally.
- Serve the skewers hot, right off the grill.
Pro Tip: A whisk breaks up the honey faster than a spoon and keeps the marinade smooth.
Tip: Never reuse marinade that’s touched raw chicken unless you boil it first.
Pro Tip: The chicken is done exactly when a thermometer reads 165°F at the thickest cube — not before.
Expert Tips for Perfect Grilled Honey Garlic Chicken Skewers
Pro Tips for Success
The key to a sticky glaze is letting the honey caramelize slightly before you flip each skewer, so don’t move them too soon.
For best results, cut the chicken into uniform one-inch cubes so every piece finishes cooking at the same time.
The most common mistake is skipping the marinade time — instead, give it at least an hour if you’re short on the full four.
Grilled honey garlic chicken skewers work best when the grill is fully preheated, since a cold grate makes the chicken stick and tear.
Metal skewers conduct heat and cook the chicken slightly faster from the inside, so check for doneness a couple minutes early.
Delicious Variations
Short on time? Marinate for just 30 minutes and grill as directed — you’ll still get good flavor, just less depth.
Swap the chicken for shrimp or cubed pork tenderloin using the same chicken skewer marinade and grill times.
Use tamari instead of soy sauce and this chicken skewer marinade turns gluten-free with zero change in flavor.
If you love this style, you’ll probably also enjoy these grilled BBQ chicken pineapple skewers or these Mediterranean chicken kabobs for a different flavor twist.
Troubleshooting Common Problems
Problem: The chicken sticks to the grill grates. Solution: Oil the grates right before cooking and don’t move the skewers until they release naturally.
Problem: The honey burns before the chicken finishes cooking. Solution: Move the skewers to indirect heat for the last few minutes so the outside doesn’t scorch.
How to Store and Reheat Grilled Honey Garlic Chicken Skewers
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | 2 hours | Don’t leave out longer, chicken spoils fast |
| Refrigerator | 3-4 days | Store in an airtight container |
| Freezer | 2-3 months | Remove from skewers before freezing |
Reheat leftovers in a skillet over medium heat until warmed through and slightly crisp on the edges again. The microwave works too, but the chicken loses that grilled char.
Leftover chicken skewers are great sliced into a grilled chicken kabobs salad or tucked into a wrap with extra veggies the next day. For another easy option, try these garlic parmesan chicken skewers.
FAQs About Grilled Honey Garlic Chicken Skewers
Can you make the marinade ahead of time?
Yes, you can mix the marinade up to 2 days ahead and store it in the fridge. Add the chicken when you’re ready to start the clock on marinating.
What can I substitute for soy sauce?
Tamari works as a gluten-free swap with almost no flavor difference. Coconut aminos also work, though the result is slightly sweeter.
How do I know when the chicken skewers are done?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Cut into the thickest piece if you don’t have a thermometer.
Can you freeze grilled honey garlic chicken skewers?
Yes, cooked chicken freezes well for up to 3 months once removed from the skewers. Thaw overnight in the fridge before reheating.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written, since the marinade only uses soy sauce, honey, garlic, and oil. No adjustments needed.
Honestly, these skewers disappear fast every time I make them. If you try this honey garlic chicken recipe, come back and tell me how it went — I read every comment.
And if you’re saving recipes for later, pin this one so you don’t lose it. Seriously, it’s worth keeping in your regular rotation.
