Tender pieces of marinated chicken cooked on a BBQ or griddle for a sweet and smoky flavour. So simple to prepare for a light Summer dinner.
Can't wait to get the BBQ out!
Actually, I won't be touching the BBQ. Chris won't let me (I'm good with that!). But I can't wait to eat BBQ food like these chicken skewers (or these Thai fish cake skewers or these lamb souvlaki kebabs, or even the chicken tikka masala that Chris cooks on the BBQ < bbq'd chicken tikka is another level!).
These honey garlic chicken skewers are an absolute favourite with everyone.
Lewis will even eat the onion (notorious onion finder and remover) as they take on that lovely honey-garlic flavour.
What do we need?
How to make these chicken kebabs
Full recipe with detailed steps in the recipe card at the end of this post.
- Mix all the marinade ingredients (veg and sesame oil, minced garlic, ginger, soy sauce and honey) together in a small bowl.
- Place the chicken in a bowl and pour on three-quarters of the marinade (reserving the rest). Place in the fridge (covered) for an hour.
- Thread the marinated chicken on skewers along with pieces of red pepper and onion.
- Place the skewers on a smoking hot griddle or BBQ, and cook for 8-10 minutes, turning occasionally until cooked through and the chicken is no longer pink in the middle. Brush with the reserved marinade halfway through cooking.
- Sprinkle with sesame seeds and coriander before serving
Pro tips for perfect kebabs
You can use wooden or metal skewers.
Metal skewers can actually help the chicken to cook faster, as the metal heats up and helps to cook the meat from the inside. However they're HOT and they retain their heat for longer - so be careful not to burn yourself.
Wooden skewers can still be hot during cooking but they don't conduct heat within the chicken pieces and they don't retain their heat for as long. If you're using wooden skewers, soak them in water for an hour before using. This will help to prevent them from burning during cooking.
Try to keep the size of the pieces of chicken even, and ideally make the chicken pieces slightly larger than the chunks of pepper and onion. The chicken requires longer cooking than the peppers and onion, and the chicken needs to be in contact with the griddle or BBQ all the time. If you have small pieces of chicken and large pieces of pepper, the pepper will char and the chicken will be undercooked.
Don't squash the meat and vegetables together on the skewers. Leaving a tiny bit of space between each will allow a bit of airflow during cooking and will help the heat to penetrate better - meaning they'll cook more evenly.
Check the chicken!
Always check the chicken is cooked by slicing into a larger piece and ensuring it's piping hot and no longer pink in the middle. Check up and down the skewers to ensure the chicken looks evenly cooked throughout. If you're still finding the chicken is pink and the veggies are starting to look overcooked, you can finish in a hot oven, covered in foil for 5-10 minutes (to prevent the chicken from drying out). You shouldn't need to to this. Out of the many times, I've made chicken skewers, I've only needed to do this once because I cut the chicken pieces too big.
Watch how to make it:
Honey Garlic Chicken Skewers
- 2 chicken breasts - (approx 350g/12.5 oz) chopped into bite sized pieces
- 1 red bell pepper - chopped into large chunks
- 1 onion - peeled and sliced into squares
- 1 tbsp sesame seeds
- Small bunch of coriander/cilantro - roughly torn
- Mix all the marinade ingredients together in a small bowl.
- Place the chicken in a bowl and pour on three quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for 1 hour (or up to a day).
- Soak your skewers if they're wooden ones (to prevent them burning) or use metal skewers.
- When you're ready to cook, heat your BBQ or griddle until it's very hot.
- Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken. Discard any of the marinade left in the bowl.
- Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked through. Turn 3-4 times during cooking, and brush with the reserved marinade half way through cooking. To check the chicken is cooked, slice open the largest piece and make sure it's no pink in the middle.
However, you can cook the chicken kebabs, cool them and serve them cold as part of a salad or wrap. Ingredient swaps/additions Swap out the onion and peppers for mushrooms, red onion, chunks of courgette or pieces of pineapple Add sriracha/chilli powder/chilli flakes to the marinade for a spicy kick Nutritional Information is approximate and is per skewer
This post was first published in April 2016. Updated in May 2020 with new photos, video and recipe tips.
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Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.