If you’re on the hunt for a dish that brings together the best of sweet, savory, and tangy flavors with melt-in-your-mouth tender chicken, you are in for a treat with these Honey Garlic Asian Chicken Kabobs. This recipe delivers succulent chunks of marinated chicken grilled alongside colorful bell peppers and red onions; each bite is positively bursting with the boldness of soy, honey, and just the right touch of spice. It’s a fantastic option for weeknight dinners, backyard barbecues, or anytime you want to impress with big flavors and bright, beautiful presentation. You’ll love how fast these kabobs disappear from the platter, and they’ll quickly become a grilling favorite!

Honey Garlic Asian Chicken Kabobs Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the short ingredient list — each component adds something essential to the taste, aroma, or look of these kabobs. From the sticky-sweet glaze to the tender chicken and vibrant veggies, it all comes together beautifully.

Chicken thighs or breasts: Choose boneless, skinless chicken for the juiciest chunks and easiest grilling.
Low-sodium soy sauce: Brings deep umami flavor while letting you control the saltiness.
Honey: Adds natural sweetness and caramelizes for that irresistible sticky coating.
Rice vinegar: Gives a bright, tangy lift that balances all the sweet and savory notes.
Sesame oil: Provides a nutty, aromatic background flavor that makes the kabobs extra special.
Garlic: Fresh minced garlic infuses bold, savory essence through every bite.
Ginger: Freshly grated ginger adds warmth and zing that perk up the marinade.
Crushed red pepper flakes: Optional, for a gentle kick; use more or less to suit your heat preference.
Cornstarch and water: Optional thickener for the marinade, turning it into a glossy glaze for serving.
Red bell pepper: Bright, sweet crunch and a pop of color for the skewers.
Green bell pepper: Adds earthy flavor and balances the sweetness of the marinade.
Red onion: Sweetens and softens beautifully on the grill, adding color and savoriness.
Wooden or metal skewers: Essential for threading everything together; soak wooden skewers to prevent burning.
Sesame seeds and chopped green onions: The perfect finishing touch for texture and freshness.

How to Make Honey Garlic Asian Chicken Kabobs

Step 1: Prepare the Marinade

Grab a medium mixing bowl and whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if you’re using them. This marinade is where all the magic starts — it infuses the chicken with bold flavor and becomes the base for your irresistible glaze. Be sure to set aside ¼ cup before marinating the chicken, so you’ll have some left for basting and glazing later.

Step 2: Marinate the Chicken

Pop your chicken pieces into a large zip-top bag or bowl and pour in the marinade, minus the reserved portion. Seal or cover, give everything a good mix, and let it soak up the flavors for at least 1 hour in the fridge (or as long as 8 hours if you have the time). The longer it mingles, the more tender and flavorful your Honey Garlic Asian Chicken Kabobs will be!

Step 3: Prep the Skewers and Veggies

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes — this protects them from burning on the grill. Meanwhile, chop your bell peppers and onion into hearty 1 ½-inch chunks. They’ll roast up beautifully alongside the chicken, contributing both crunch and color.

Step 4: Assemble the Kabobs

Alternate threading marinated chicken, red bell peppers, green bell peppers, and onion onto your skewers. Mixing up the colors not only looks stunning but ensures every bite has a perfect mix of flavor and texture. Feel free to sneak in a pineapple chunk or two for a juicy, sweet twist!

Step 5: Grill to Perfection

Preheat your grill to medium-high heat. Lay the kabobs on the grill grates and cook for 10–12 minutes in total, turning every few minutes so they char evenly on all sides. During the last couple of minutes, brush the kabobs generously with the reserved marinade.

Step 6: Thicken and Glaze (Optional)

If you love a thick, glossy glaze, add the reserved marinade to a small saucepan and stir in the cornstarch-water mixture. Simmer over medium heat, whisking until it thickens. Brush this over your finished kabobs for a sweet-salty finish that clings to every bite.

Step 7: Garnish and Serve

Remove the kabobs from the grill and transfer them to a platter. Sprinkle with sesame seeds and a shower of fresh chopped green onions. These Honey Garlic Asian Chicken Kabobs are eye-catchingly gorgeous and ready to steal the show at your table!

How to Serve Honey Garlic Asian Chicken Kabobs

Garnishes

Finish your kabobs with an extra sprinkle of sesame seeds and a generous handful of chopped green onions to bring color, crunch, and that studio-worthy presentation. A squeeze of lime or a drizzle of extra glaze won’t hurt, either, especially if you’re looking for a pop of freshness.

Side Dishes

Honey Garlic Asian Chicken Kabobs are super versatile and pair well with a big scoop of steamed jasmine or coconut rice, grilled corn on the cob, or a crisp Asian slaw. For something a little special, try serving them over rice noodles or with a cucumber salad tossed in sesame vinaigrette.

Creative Ways to Present

If you want to make a splash, arrange the kabobs upright in a tall glass or jar for individual servings, or lay them out on a colorful platter scattered with citrus wedges and extra veggies. Stack them on a bed of rice for a hearty meal bowl, or slip the chicken and veggies right off the skewer into lettuce cups for a fun, hands-on twist.

Make Ahead and Storage

Storing Leftovers

If you have any kabobs left (lucky you), let them cool completely before transferring to an airtight container. Stash them in the fridge for up to 3 days. They stay juicy and flavorful, and can even be tucked into wraps or salads for easy lunches!

Freezing

You can freeze marinated, uncooked chicken and veggies (just not the skewers) for up to 3 months — perfect for prepping ahead. Place them in a freezer bag, then thaw overnight in the refrigerator before assembling and grilling. Cooked kabob leftovers can also be frozen; reheat gently to preserve the best texture.

Reheating

To reheat, place kabobs on a baking sheet and warm in a 350°F oven for 10–12 minutes or until heated through. Or, remove chicken and veggies from skewers and warm in a skillet. For a quick fix, the microwave works, but use short bursts to avoid drying the chicken out.

FAQs

Can I make Honey Garlic Asian Chicken Kabobs without a grill?

Absolutely! These kabobs turn out just as delicious when cooked under your oven’s broiler or in a grill pan on the stovetop. Watch closely so they get that beautiful caramelization without burning.

What’s the best way to keep kabobs from sticking to the grill?

Make sure your grill is preheated and brush it lightly with oil before laying down your kabobs. This helps prevent sticking and ensures you get perfect, grill-marked chicken every time.

Can I use other vegetables with this recipe?

Definitely! Try chunks of zucchini, mushrooms, or even cherry tomatoes alongside your peppers and onions. You can even add pineapple for extra sweetness — this recipe is super flexible.

How do I make these kabobs gluten-free?

Simply swap in your favorite gluten-free soy sauce (or tamari) and double-check all your condiments. The flavors will still shine!

Can I use chicken breasts instead of thighs?

Yes, both chicken breasts and thighs work well. Thighs tend to stay juicier on the grill, but breasts will also soak up the marinade beautifully and deliver a slightly lighter texture.

Final Thoughts

There’s nothing quite like the crowd-pleasing flavor and jaw-dropping color of Honey Garlic Asian Chicken Kabobs. Whether you’re grilling for a weekday dinner or showing off at a summer cookout, these kabobs promise to win hearts (and taste buds) every time. Don’t be surprised when they disappear before you even have a chance for seconds — go ahead and give them a try!