Grilled Honey Chicken Kabobs
This easy recipe for Grilled Honey Chicken Kabobs is the perfect way to enjoy healthy grilled chicken and vegetables. Chicken breast is marinated in a chicken kabob marinade with honey along with your favorite summer vegetables and then grilled to perfection. Enjoy during the warmer months or any time of the year!
Summer is my favorite time of year for cooking because I love grilling outdoors. There are so many fun and flavorful vegetables that are packed with nutrients that you can put on the grill. And, if you have a good grill pan or indoor grill, then you can grill all year long!
There are so many variations that you can do with kabobs. I love using chicken and a variety of vegetables because it’s a great high-protein meal you can serve with anything. Try these grilled chicken kabobs over a bed of wild or brown rice, or serve with a big green salad for a light summertime meal.
Why You’ll Love This Recipe
- It uses simple and fresh ingredients.
- The marinade is easy to make and adds a balance of flavor.
- You can customize the vegetables you use.
- They can be grilled outdoors or indoors.
Ingredients & Equipment
Simple Chicken Kabob Marinade
- Honey – Adds a natural sweetness to the grilled chicken and veggies.
- Lemon Juice – Helps to tenderize the meat and give the kabobs a pop of fresh flavor.
- Olive Oil – Helps to give the kabobs a nice char on the outside.
- Dijon Mustard – Adds a tangy mustard flavor that pairs well with the other ingredients.
- Fresh Garlic – Infuses the chicken and vegetables with fresh garlic flavor.
- Fresh Thyme – Adds a pop of garden herb freshness.
- Salt & Pepper – Helps to balance and enhance all the flavors in the dish.
For the Kabobs
- Chicken Breast – These are cut into bite-sized pieces and adds protein and flavor.
- Vegetables – You’ll need a mix of zucchini, bell pepper, onion, pineapple, and cherry tomatoes to layer onto the skewer.
- Wooden Skewers – These are what pierce the chicken and vegetables which helps them stay together on the grill. You can also use metal skewers.
Recipe Steps
In a large mixing bowl, combine lemon juice, honey, olive oil, mustard, and crushed garlic. Stir in thyme, sea salt, and pepper.
Add chicken and let it soak for 10 minutes in the refrigerator.
Then add zucchini, bell pepper, and onion. You’ll add the tomato and pineapple when you assemble the kabobs. Toss until well coated. Let marinate in the refrigerator for 1-2 hours.
Soak wooden skewers in cold water for 30 minutes. This keeps them from burning on the grill.
Preheat grill to medium. Thread the chicken and vegetables onto the skewers and brush generously with the marinade mixture. Kabobs make a great meal to get the kids involved in the kitchen. My little guy is such a good helper. 🙂
When all of the kabobs are assembled, brush with them with the remaining marinade.
Grill on medium heat. Turn the kabobs every few minutes to make sure they cook evenly. Grill until juices run clear when chicken is pierced with a knife, about 10-12 minutes.
Recipe Tips
- You need to marinate the chicken for at least 10 minutes before adding the vegetables for maximum flavor.
- To make it ahead of time, you can prep the chicken and vegetables the day before and then toss them in the marinade 3 to 6 hours before it’s time to grill.
- If using wooden skewers, soak them in water for at least 30 minutes before skewering to keep them from burning on the grill.
- To ensure chicken and vegetables cook at the same rate, make sure threaded skewers are room temp before placing them on a hot grill.
- Lay the skewers across the grill grates diagonally and rotate 180 degrees with each flip to achieve perfect grill marks.
- Make sure the chicken and vegetables are all roughly cut the same size to ensure even cooking.
Variations
Using chicken isn’t the only way you can enjoy these delicious chicken kabobs. Try out these variations!
- Grilled Steak Kabobs; use a tender cut of beef such as sirloin or flank steak.
- Grilled Seafood Kabobs; use salmon, shrimp, or scallops.
- Grilled Vegetable Kabobs; skip the meat and add mushroom caps, tomato wedges, yellow squash, zucchini, or any combo of fresh veggies
- Vegan Grilled Kabobs; use marinated tofu and agave in the marinade for a high protein vegan grilled kabob
Don’t like chicken breast? Feel free to use boneless skinless chicken thighs instead.
Storing & Reheating
Storing: Let grilled chicken skewers cool completely before placing them in an airtight container or bag. Store in the refrigerator for 3-4 days. Freezing is not recommended.
Reheating: To reheat grilled chicken kabobs with vegetables, remove the meat and veggies from the skewer and saute in a skillet over medium-high heat until warmed through. You can also reheat them in an air fryer.
Recipe FAQ
Make sure you cut the vegetables into a size wider than the space between the grill grates and if cooking alongside meat make sure everything is the same size.
Closing the grill creates a convection effect inside the grill ensuring the food is exposed to heat on all sides. Food cooked in a closed grill will have a char-grilled flavor.
Grill chicken skewers over medium-high to high heat at least 375F.
You can use a meat thermometer to test the internal temperature of the chicken. The safe minimum cooking temperature for chicken is 165 degrees F.
More Tasty Chicken Recipes
Better Than Takeout Pineapple Chicken
*This recipe was originally published on May 14, 2011 and has been updated throughout.
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Honey Chicken Kabobs
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into bite-size pieces
- 3 tbsp honey
- 6 tbsp lemon juice
- 3 tbsp olive oil
- 3 tsp Dijon mustard
- 3 garlic cloves crushed
- 2 tsp fresh thyme or 1 1/2 tsp dried thyme fresh is best for flavor
- 3/4 tsp sea salt
- 3/4 tsp fresh ground pepper
- 2 small zucchini sliced into bite-size pieces
- 1 medium red pepper cut into bite-size pieces
- 1 medium green pepper cut into bite-size pieces
- 1 red onion cut into wedges
- 2 cups fresh pineapple cut into bite-size chunks
- 20 cherry tomatoes
- 10 large wooden skewers
Instructions
- In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.
- Stir in thyme, sea salt and pepper.
- Add chicken and let soak for 10 minutes.
- Then add zucchini, bell pepper and onion.
- Toss until well coated.
- Let marinate in the refrigerator for 1-2 hours.
- Soak wooden skewers in cold water for 30 minutes. This keeps them from burning.
- Preheat grill to medium.
- Thread the chicken and vegetables onto the skewers.
- Basted the assembled kabobs generously with the marinade mixture.
- Grill on medium heat, turning every few minutes to make sure they cook evenly.
- Grill until juices run clear when chicken is pierced with a knife, about 10-12 minutes, or until the chicken reaches the safe miminum internal temp of 165 degrees F.
Notes
- You need to marinate the chicken for at least 10 minutes before adding the vegetables for maximum flavor.
- To make it ahead of time, you can prep the chicken and vegetables the day before and then toss them in the marinade 3 to 6 hours before it’s time to grill.
- If using wooden skewers, soak them in water for at least 30 minutes before skewering to keep them from burning on the grill.
- To ensure chicken and vegetables cook at the same rate, make sure threaded skewers are room temp before placing them on a hot grill.
- Lay the skewers across the grill grates diagonally and rotate 180 degrees with each flip to achieve perfect grill marks.
- Make sure the chicken and vegetables are all roughly cut the same size to ensure even cooking.
Nutrition
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Amee, your kebab sticks look FANTASTIC! Found you via Simply Gourmet Photography, and love your blog! I’m your newest follower 😀
Have a wonderful day!
Tanja