It’s 6pm, you’re tired, and everyone’s hungry. These honey garlic chicken skewers are the perfect answer for your busy night. They are sweet, sticky, and ready in a flash. You can get dinner on the table without any stress tonight.
Why These Honey Garlic Chicken Skewers Work
This dish is a winner for busy summer nights. It uses simple pantry staples you likely have right now. The sweet glaze makes these naturally kid-approved for picky eaters. You will love how the honey caramelizes on the grill. It is the perfect balance of salty and sweet flavors. Plus, cleanup is a breeze since everything is on a stick.
Easy Cooking Steps
You just whisk, soak, and grill. The marinade does all the hard work for you. Even if you are new to grilling, you can do this. The chicken thighs stay tender and juicy every single time. Dinner will be ready in about 35 minutes total. It is a foolproof way to feed your family well.
Ingredients You’ll Need
Most of these items are already in your kitchen cupboards.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Step-by-Step Directions
- In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, olive oil, salt, and pepper until emulsified.
- Reserve 2 tablespoons of the marinade for basting and set aside.
- In a large bowl, combine the chicken cubes with the remaining marinade and toss to coat thoroughly; refrigerate for a minimum of 30 minutes.
- If using bamboo skewers, soak in water for 20 minutes to prevent combustion.
- Thread 5 to 6 pieces of chicken onto each skewer, ensuring pieces are touching but not compressed to allow for even heat distribution.
- Preheat a grill or heavy-bottomed grill pan to medium-high heat (approximately 400°F).
- Place skewers on the grill and cook for 5 to 7 minutes per side, turning once.
- During the final 2 minutes of cooking, brush the reserved marinade onto the chicken to achieve a lacquered glaze.
- Verify the internal temperature has reached 165°F (74°C) using an instant-read thermometer.
- Remove from heat and garnish with sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve these skewers over a bed of fluffy white rice. Add some steamed broccoli or a fresh garden salad. These are great for a casual backyard BBQ. You can also slide the chicken off for easy lunches. Set the patio table and enjoy a warm summer evening.
Keep It Fresh
Store any leftovers in an airtight container for three days. These honey garlic chicken skewers stay moist and flavorful in the fridge. To reheat, use a 350°F oven for about 10 minutes. This keeps the glaze sticky instead of soggy. You can also enjoy the chicken cold over a salad. It is a great way to meal prep for the week.
Recipe Tips
- Soak bamboo skewers for 20 minutes to prevent burning.
- Don’t pack the meat too tightly on the sticks for even cooking.
- Use tamari instead of soy sauce for a gluten-free option.
- Prep the marinade in the morning to save time at dinner.
- Add a squeeze of fresh lime for a bright summer zing.
- Double the garlic if your family loves bold aromatics.
- Always use a thermometer to ensure the chicken is perfectly done.
Ways to Switch It Up
- Swap honey for maple syrup for a deeper sweetness.
- Add red pepper flakes for a spicy kick.
- Use gluten-free soy sauce to keep it safe for everyone.
- Add chunks of pineapple for a tropical summer vibe.
Common Questions
Can I bake these in the oven?
Yes, you can bake them at 400°F for about 20 minutes. Turn them halfway through and baste at the end. They will still be delicious and sticky.
Can I use chicken breast instead?
You can use breast meat if you prefer. Just watch the time closely so they do not dry out. Thighs are more forgiving on the grill.
How do I know when they are done?
The chicken should reach an internal temperature of 165°F. The juices will run clear and the outside will be caramelized. Use a meat thermometer for the best results.
I hope these sticky skewers make your summer evenings a little brighter. They are a true family favorite in my house. Happy grilling!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup hone y
- 1/4 cup low -sodium soy sauce
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, olive oil, salt, and pepper until emulsified.
- Reserve 2 tablespoons of the marinade for basting and set aside.
- In a large bowl, combine the chicken cubes with the remaining marinade and toss to coat thoroughly; refrigerate for a minimum of 30 minutes.
- If using bamboo skewers, soak in water for 20 minutes to prevent combustion.
- Thread 5 to 6 pieces of chicken onto each skewer, ensuring pieces are touching but not compressed to allow for even heat distribution.
- Preheat a grill or heavy-bottomed grill pan to medium-high heat (approximately 400°F).
- Place skewers on the grill and cook for 5 to 7 minutes per side, turning once.
- During the final 2 minutes of cooking, brush the reserved marinade onto the chicken to achieve a lacquered glaze.
- Verify the internal temperature has reached 165°F (74°C) using an instant-read thermometer.
- Remove from heat and garnish with sesame seeds and sliced green onions.
