Description
Honey Garlic Chicken Skewers feature tender chunks of chicken coated in a sticky-sweet glaze that caramelizes into a gorgeous golden coating with irresistible char marks. The balanced combination of real honey, fresh garlic, and savory soy sauce creates a flavor profile that appeals to everyone at the table.
This recipe relies on a quick marinade and careful heat control to achieve perfect caramelization without burning the honey. Ready in about 30 minutes, these skewers work beautifully on the grill during summer or in the oven year-round, making them ideal for weeknight dinners or impressive enough for entertaining.
Ingredients
- 1.5 pounds boneless skinless chicken thighs (cut into 1.5-inch cubes)
- 1/4 cup honey (pure, not honey-flavored syrup)
- 3 tablespoons soy sauce (low-sodium if preferred)
- 4 cloves garlic (freshly minced)
- 2 tablespoons olive oil (divided)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 green onions (thinly sliced, for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 8–10 wooden or metal skewers (wooden soaked 30 minutes)
Instructions
- Prepare the chicken: Cut chicken thighs into uniform 1.5-inch cubes, removing any excess fat. Uniform pieces ensure even cooking so all chunks finish at the same time with consistent caramelization.
- Make the marinade: Whisk together honey, soy sauce, minced garlic, 1 tablespoon olive oil, rice vinegar, sesame oil, ground ginger, black pepper, and red pepper flakes in a medium bowl until the honey fully dissolves and the mixture is smooth.
- Marinate the chicken: Add chicken cubes to the marinade, tossing to coat every piece. Cover and refrigerate for at least 15 minutes or up to 2 hours. Reserve 2-3 tablespoons of marinade separately for basting if desired.
- Thread the skewers: Remove chicken from marinade, letting excess drip off. Thread 5-6 pieces onto each skewer, leaving small gaps between pieces for even heat circulation. Discard used marinade.
- Preheat your cooking surface: For grilling, preheat to medium-high heat (400°F) and oil the grates. For oven, preheat to 425°F and line a baking sheet with foil, placing a wire rack on top.
- Cook the skewers: Grill for 4-5 minutes per side, or bake for 12-15 minutes, flipping halfway through. The chicken should reach 165°F internally and the glaze should be caramelized with golden-brown edges.
- Baste for extra glaze: During the last 2 minutes of cooking, brush skewers with reserved fresh marinade. Watch carefully as the honey can burn quickly—look for a sticky, lacquered appearance.
- Rest and garnish: Remove skewers from heat and let rest for 2-3 minutes. The juices will redistribute, keeping the chicken moist. Sprinkle with sliced green onions and sesame seeds before serving.
Notes
- Make-ahead tip: Prepare the marinade and cut the chicken up to 24 hours in advance. Store separately and combine when ready to marinate.
- Storage: Refrigerate cooked skewers in an airtight container for up to 4 days. Remove chicken from skewers for easier storage.
- Freezing: Freeze marinated raw chicken (without skewers) in freezer bags for up to 3 months. Thaw overnight in refrigerator before threading and cooking.
- Reheating: Reheat in a 375°F oven for 8-10 minutes or in an air fryer at 370°F for 5 minutes until warmed through and glaze is slightly re-caramelized.
- Substitution: Swap chicken thighs for chicken breast, but reduce cooking time by 2-3 minutes to prevent dryness. Coconut aminos work in place of soy sauce for a gluten-free option.
- Serving suggestion: Serve over jasmine rice or alongside grilled vegetables. These skewers also pair wonderfully with a crisp Asian cucumber salad.
Nutrition
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