Chicken Kabobs

5 from 2 votes

This post may contain affiliate sales links. Please read my disclosure policy.

Chicken Kabobs marinated in a delicious honey and soy sauce mixture are a tasty variation to bring to the grill. Don’t have a grill? No problem, just cook them in the broiler and enjoy all year round. A perfect and easy meal paired with veggies and my famous butter rice.

honey-soy-chicken-kabobs on oval wooden tray with bowl of sauce

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

honey-soy-chicken-kabobs on oval white background on green tray with bowl of sauce

Kabob Tips and Tricks

  • Cut all the chicken in roughly the same size and shape so they cook evenly.
  • If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients. 
side view of honey-soy-chicken-kabobs on oval wooden tray with bowl of sauce

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

honey-soy-chicken-kabobs on oval white background with bowl of sauce

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

honey-soy-chicken-kabobs on oval wooden tray with bowl of sauce
PrintPrint Pin ItPin It
5 from 2 votes

Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.
servings 5 Large Skewers
Prep Time 10 mins
Cook Time 15 mins

Ingredients

  • 2 large chicken breasts
  • 1/4 cup oil canola, olive, avocado all work well
  • 1/4 cup honey
  • 1/4 cup soy sauce low sodium
  • 1 orange juiced
  • 2 cloves garlic crushed
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

  • Cut chicken breasts into large chunks that are all the same size. Set aside.
  • In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 
  • To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on! 
  • Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 21g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 812mg | Potassium: 423mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg
Course: Dinner
Cuisine: American
Keyword: chicken kabobs, honey soy chicken

Share a Comment

Your email address will not be published.

Recipe Rating




2 Responses
  1. Angelica

    5 stars
    WoW I can’t believe how much time has passed! I posted the comment below a few years ago. I asked my husband what he wanted for his birthday dinner and he said he wanted the honey soy chicken. He loves it!!

  2. Angelica

    5 stars
    I’ve gone back to the honey soy chicken about 5 times already because it makes everyone happy. Thank you so much for keeping old posts up!

“logos”