Honey Garlic Chicken Skewers : HealingTaichi

This Sesame Honey Garlic Chicken Skewers recipe is so easy to make and is perfect for any cookout. Fire up the grill and throw a couple of these chicken kabobs on and have your meal ready in no time.

I’ll admit that when it comes to grilling, I usually leave it up to H. However, if it’s all up to him, we live life on the edge. So I prefer to marinate and prepare the ingredients so we don’t end up throwing frozen patties on the grill. These honey garlic chicken kabobs are super easy to prepare and you’ll love them!

Ingredients You’ll Need

Ingredients needed to make chicken kabobs.

For the Marinade

For the Skewers

chicken breasts — I went with boneless, skinless chicken breasts but you can also use chicken thighs.
red bell pepper
red onion

How to Make Honey Garlic Chicken Skewers

Combine the ingredients of the marinade. Set aside a quarter of it to brush onto the skewers while grilling.
Add the cut chicken to the marinade and set aside for up to an hour.
When ready to grill, skewer in the order of chicken, onion, red pepper, chicken, onion, red pepper, and chicken.
Grill on a hot grill for approximately 10 minutes or until the chicken has cooked through. Rotate the skewers every couple of minutes and brush with the reserved marinade.

Recipe Tips and Notes

When using wooden skewers, soak them 10 to 20 minutes before using them to prevent them from burning.
To check if the chicken is ready, use an instant-read thermometer. The internal temperature of the chicken breasts should be 165°F (74°C).

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Usually, we grill skewers outside but we still haven’t purchased a new grill yet so I used an indoor grill to make this.
If you don’t have a grill or indoor grill, you can bake these skewers in the oven on a lined sheet pan for 20 to 25 minutes at 400°F or until cooked through.
Feel free to swap the vegetables to others of your choice. We are huge fans of red bell peppers and red onions so it’s our go-to when it comes to skewers.
Don’t like vegetables? Add just chicken onto the skewers.
Try to cut everything to the same size to ensure that the chicken is making contact with the grill at all times. Some of my chicken ended up smaller than the rest due to the nature of the shape of chicken breasts and when that happens, I doubled up on the chicken.
I use chunks of red onions as the onions take longer to cook than the chicken and this prevents them from burning up.
Don’t like sesame? Feel free to skip the sesame oil.
Want this to be sweeter, add more honey to the marinade.

Honey garlic chicken skewers on a platter.

Make Ahead Tips

Meal prep: once cooled, store the cooked honey garlic chicken skewers in an airtight container for up to 4 days in the fridge.
Freezer: allow the honey garlic chicken kabobs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.