Juicy Honey Garlic Chicken (Printable)

Marinated honey-garlic chicken skewers, grilled and basted for a sticky sweet-savory finish.

# What You Need:

→ Chicken

01 - 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes

→ Honey Garlic BBQ Marinade & Sauce

02 - ⅓ cup honey
03 - ⅓ cup soy sauce (gluten-free if needed)
04 - 3 tablespoons BBQ sauce
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon chili flakes (optional)

→ Vegetables for Skewering

11 - 1 red bell pepper, cut into chunks
12 - 1 yellow bell pepper, cut into chunks
13 - 1 red onion, cut into wedges

# How To Cook:

01 - In a medium mixing bowl, whisk together the honey, soy sauce, BBQ sauce, minced garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes until fully combined.
02 - Measure out ¼ cup of the marinade and set it aside for basting during grilling or for serving alongside the finished skewers.
03 - Add the cubed chicken to the remaining marinade and toss until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for at least 30 minutes prior to grilling to prevent them from catching fire on the grill.
05 - Thread the marinated chicken pieces onto skewers, alternating with chunks of red bell pepper, yellow bell pepper, and red onion wedges for even cooking and visual appeal.
06 - Preheat your grill or grill pan to medium-high heat, approximately 400°F. Lightly brush the grill grates with oil to prevent sticking.
07 - Place the skewers on the hot grill and cook for 12 to 15 minutes, rotating every few minutes and basting with the reserved marinade, until the chicken is cooked through to an internal temperature of 165°F and has a light char on the edges.
08 - Remove the skewers from the grill and serve hot, optionally garnished with fresh chopped parsley or a sprinkle of sesame seeds.

# Expert Tips:

01 -
  • The honey garlic BBQ marinade does double duty as both a soak and a finishing glaze, so nothing goes to waste.
  • They come together fast enough for a weeknight but feel special enough for a crowd.
02 -
  • Do not skip reserving that marinade before it touches raw chicken because you need a clean batch for basting.
  • Overcooking by even a few minutes will dry out the chicken so pull the skewers as soon as the juices run clear.
03 -
  • Let the skewers rest for two minutes off the heat before serving so the juices redistribute instead of running onto the plate.
  • A light spray of oil on the vegetables before grilling prevents them from drying out while the chicken finishes cooking.

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