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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a sweet soy glaze are marinated for tender, juicy cubes and grilled until the coating turns glossy. Skewers are basted with reserved marinade and finished with sesame and green onions for a teriyaki-style shine.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 470
Ingredients Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks
  • 1 wooden skewers soaked
Marinade
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 3 clove garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth.
  2. Reserve 1/4 cup marinade for basting.
Marinate and skewer
  1. Marinate chicken for 1-4 hours, turning occasionally so the cubes stay coated.
  2. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers in an even pattern.
Grill and glaze
  1. Grill over medium-high heat for 5-6 minutes per side, basting with the reserved marinade during grilling until glossy.
Serve
  1. Garnish with sesame seeds and green onions right before serving.

Notes

For best glaze, baste during the flip so the surface caramelizes instead of steaming. Refrigerate cooked kabobs up to 3 days in a sealed container; reheat gently so the chicken stays juicy. Freeze cooked kabobs up to 2 months, thaw overnight in the fridge, then reheat until hot. For a lower-sugar option, use a low-sugar honey substitute or reduce honey slightly while keeping soy and vinegar the same.