Save to Pinterest These skewers use bite-sized chicken marinated in honey, soy, BBQ sauce, garlic and smoked paprika for a sweet-savory glaze. Allow at least an hour to develop flavor, then thread onto skewers and grill over medium-high heat, turning every few minutes, until caramelized and cooked through (about 12–15 minutes).
Brush with reserved, boiled marinade late in cooking for extra caramelization. Serve with lemon wedges and chopped parsley or chives; add bell peppers or pineapple for color. Use gluten-free soy sauce if needed.
The smell of honey caramelizing on a hot grill is enough to make neighbors peek over the fence and ask what you are cooking.
One summer evening my backyard grill was sizzling with these skewers and my friend David actually stopped mid sentence to ask if I had been secretly trained as a grill master.
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs cut into 1 inch pieces: Thighs stay juicier but breasts work beautifully if that is what you have on hand.
- ¼ cup honey: This is the backbone of the sweet sticky glaze that makes these skewers irresistible.
- ¼ cup soy sauce: Use gluten free tamari if needed and opt for a good quality brand.
- 2 tablespoons BBQ sauce: Any bottled sauce you love will do the trick here.
- 2 tablespoons olive oil: Helps the marinade cling to every surface of the chicken.
- 3 cloves garlic minced: Fresh garlic makes a noticeable difference so skip the jarred stuff.
- 1 tablespoon lemon juice: Brightens the whole marinade and tenderizes the meat.
- 1 teaspoon smoked paprika: Adds that subtle smoky depth even before the chicken hits the grill.
- ½ teaspoon black pepper and ½ teaspoon salt: Simple seasoning that balances the sweet glaze.
- 1 tablespoon vegetable oil for the grill: Prevents sticking and helps achieve those gorgeous char marks.
- Fresh parsley or chives and lemon wedges optional: A finishing touch that makes the plate look as good as it tastes.
Instructions
- Whisk the marinade together:
- Combine honey soy sauce BBQ sauce olive oil garlic lemon juice smoked paprika pepper and salt in a large bowl until smooth and fragrant.
- Coat the chicken:
- Toss the chicken pieces into the marinade and stir until every piece is glossed and coated then cover and refrigerate at least one hour.
- Soak wooden skewers:
- If using wooden skewers submerge them in water for thirty minutes so they do not catch fire on the grill.
- Preheat and oil the grill:
- Get your grill or grill pan screaming hot at medium high then brush the grates with vegetable oil.
- Thread the chicken:
- Slide the marinated pieces onto skewers leaving a tiny bit of space between each one for even cooking.
- Grill to golden perfection:
- Cook the skewers for twelve to fifteen minutes turning every couple of minutes until the edges are lightly charred and the internal temperature hits 165 degrees.
- Rest garnish and serve:
- Transfer the skewers to a platter scatter with fresh herbs and squeeze lemon wedges over the top right before serving.
Save to Pinterest There is something about handing someone a warm skewer straight off the grill that turns a regular weeknight into a tiny celebration.
Pairing Ideas for Your Skewers
These skewers love company so pile them alongside steamed rice a crisp green salad or a tray of grilled vegetables brushed with the same honey garlic glaze.
Allergen Watch
Soy sauce contains soy and often wheat so always check your labels if cooking for someone with gluten sensitivities and remember honey is never safe for babies under one year.
Making It Your Own
Once you master the base recipe the variations are endless and honestly hard to stop experimenting with.
- Thread bell pepper chunks red onion wedges or pineapple pieces between the chicken for color and sweetness.
- Swap the smoked paprika for chili powder if you want a gentle kick of heat.
- A chilled glass of Riesling or a tall fruity iced tea is the perfect companion for a plate of these skewers.
Save to Pinterest Fire up the grill pour something cold and watch these skewers disappear faster than you can make them.
Recipe Questions & Answers
- → How long should I marinate the chicken?
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Marinate for at least 1 hour to let the honey, soy and garlic penetrate the meat. For deeper flavor, refrigerate overnight. If short on time, 20–30 minutes still adds surface flavor but less depth.
- → Can I use thighs instead of breasts?
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Yes. Thighs stay juicier and tolerate longer marinating and higher heat without drying. Trim excess fat and cut into even 1-inch pieces for uniform cooking.
- → How do I prevent skewers from sticking to the grill?
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Brush the grill grates or grill pan with vegetable oil and soak wooden skewers in water for 30 minutes before using. Turn skewers frequently to avoid sticking and encourage even char.
- → Is it safe to brush reserved marinade on the chicken?
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Only if the reserved marinade is brought to a rolling boil for 1–2 minutes to kill any raw poultry juices. Boiled marinade makes a great glaze to brush on during the last few minutes of grilling.
- → What internal temperature indicates doneness?
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Cook chicken until the internal temperature reaches 165°F (75°C). Pierce a larger piece to check juices; they should run clear and the meat should be opaque throughout.
- → Any serving suggestions or pairings?
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Serve with rice, grilled vegetables or a crisp salad. Garnish with lemon wedges and chopped parsley or chives. These skewers pair nicely with a chilled Riesling or fruity iced tea.
