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Honey Garlic Chicken Skewers

Honey garlic chicken skewers with an easy marinade and a sticky glaze that caramelizes on the grill. Juicy grilled chicken chunks are basted with reserved marinade for shiny, golden flavor and a sweet-savory finish.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers marinade
  • 2 lb chicken breasts Cut into chunks.
  • 0.3333 cup honey For the sweet sticky glaze.
  • 0.25 cup soy sauce For savory depth in the marinade.
  • 2 tbsp olive oil Helps the chicken brown on the grill.
  • 4 garlic Minced.
  • 1 tbsp lemon juice Adds brightness to balance the sweetness.
  • 1 tsp black pepper Freshly ground if possible.
Assembly and garnish
  • 1 wooden skewers Soaked before threading.
  • 1 fresh parsley Chopped or loosely torn for garnish.

Equipment

  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, olive oil, garlic, lemon juice, and black pepper until the honey is fully dissolved and the mixture looks glossy.
  2. Measure out and reserve 1/4 cup of the marinade for basting so you can glaze the skewers while grilling.
Marinate the chicken
  1. Marinate the chicken in the remaining marinade for 1-4 hours, covered, turning once if you like for even coating and flavor.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, leaving a little space between chunks so they cook evenly.
  2. Preheat the grill to medium-high heat and grill the skewers for 5-6 minutes per side, basting with the reserved marinade during grilling so the glaze turns sticky and caramel-colored.
Finish
  1. Garnish the honey garlic chicken skewers with fresh parsley and serve hot so the glaze stays glossy.

Notes

Pro tip: Keep the reserved 1/4 cup marinade strictly for basting (don’t use any that touched raw chicken) to prevent cross-contamination. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently so the glaze doesn’t burn. Freezing is not recommended because the honey glaze can become grainy when thawed. For a lower-sugar option, use reduced-sugar honey or a honey alternative measured cup-for-cup to keep the sticky texture.