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overhead photo of chicken kabobs on a white platter with a napkin underneath

Honey Chicken Kabobs

A delicious clean-eating recipe for grilled honey chicken kabobs with a simple honey-based marinade.
Course Main Course
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 289kcal
Author Amee


  • 1 ½ lbs boneless skinless chicken breasts cut into bite-size pieces
  • 3 tablespoon honey
  • 6 tablespoon lemon juice
  • 3 tablespoon olive oil
  • 3 teaspoon Dijon mustard
  • 3 garlic cloves crushed
  • 2 teaspoon fresh thyme or 1 ½ teaspoon dried thyme fresh is best for flavor
  • ¾ teaspoon sea salt
  • ¾ teaspoon 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


  • 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.


  • 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. 


Serving: 1g | Calories: 289kcal | Carbohydrates: 18g | Protein: 41g | Fat: 6g | Sodium: 145mg | Fiber: 3g