Honey Garlic BBQ Chicken Skewers

The smell of honey caramelizing on a hot grill grate is enough to make everyone in the neighborhood look over the fence and wonder what you are cooking.

Last Fourth of July I brought a platter of these to a backyard potluck and they disappeared before the burgers even came off the grill.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs: Thighs stay juicier on the grill but breasts work beautifully if that is what you have on hand.
• 1/3 cup honey: This is the backbone of the glaze and helps create that gorgeous caramelized crust.
• 1/3 cup soy sauce: Use tamari or a gluten free soy sauce if you need to keep it gluten free.
• 3 tbsp BBQ sauce: Pick your favorite bottle because this is where a lot of personality comes through.
• 3 cloves garlic minced: Fresh garlic matters here since it gets mellow and sweet on the grill.
• 2 tbsp olive oil: Helps the marinade coat everything evenly and keeps the chicken from sticking.
• 1 tbsp apple cider vinegar: A little acidity balances the sweetness perfectly.
• 1/2 tsp ground black pepper: Just enough to give the glaze a gentle warmth.
• 1/2 tsp smoked paprika: Adds a subtle smokiness that makes these taste like they cooked over hardwood.
• 1/4 tsp chili flakes: Optional but a tiny pinch rounds everything out.
• 1 red bell pepper: Cut into chunks for threading between the chicken pieces.
• 1 yellow bell pepper: Adds color and a sweet crunch that contrasts the sticky glaze.
• 1 red onion: Cut into wedges and threaded onto skewers for caramelized sweetness.

Instructions

Build the marinade:

Whisk together the honey, soy sauce, BBQ sauce, garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes in a medium bowl until smooth and fragrant.

Save some for later:

Pour about 1/4 cup of the marinade into a small container and set it aside for basting while the chicken grills.

Coat the chicken:

Toss the chicken cubes in the remaining marinade until every piece is glossy and well covered, then cover and refrigerate for at least one hour or up to overnight.

Soak the skewers:

If you are using wooden skewers, submerge them in water for at least 30 minutes so they do not catch fire on the grill.

Thread everything together:

Slide pieces of marinated chicken onto the skewers, alternating with bell pepper chunks and red onion wedges for a colorful pattern.

Get the grill ripping hot:

Preheat your grill to medium high heat around 400 degrees Fahrenheit and lightly oil the grates with a paper towel dipped in oil.

Grill and baste:

Lay the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes and brushing with the reserved marinade until the chicken is cooked through and beautifully charred.

Serve them up:

Transfer the skewers to a platter and garnish with fresh parsley or sesame seeds if you are feeling fancy.

Pin this

There is something deeply satisfying about handing someone a skewer still glistening with glaze and watching their eyes close on the first bite.

What to Serve Alongside

These skewers love company and a big bowl of steamed white rice is the easiest way to soak up every bit of that sticky sauce.

Making It Your Own

Thread pineapple chunks between the chicken pieces for a tropical sweetness that caramelizes into something extraordinary on the grill.

Leftovers and Reheating

If you somehow end up with leftovers the chicken is incredible chopped up and tossed into a salad the next day.

• Store leftover skewers in an airtight container in the fridge for up to three days.
• Reheat gently in a skillet over medium heat so the glaze does not burn.
• Always check that reheated chicken reaches an internal temperature of 165 degrees Fahrenheit.

Pin this

Fire up the grill, make a mess, and share these with anyone lucky enough to be standing nearby.

Recipe FAQs

→ How long should the chicken marinate?

Marinate at least 1 hour to let flavors penetrate; refrigerating 4–8 hours or overnight deepens the honey-garlic profile. If pressed for time, 30 minutes still adds surface flavor.

→ Which cut of chicken works best?

Boneless skinless thighs or breasts both work. Thighs stay juicier on the grill, while breasts cook leaner; cut into 1.5-inch cubes for even cooking on skewers.

→ What grilling temperature and time are ideal?

Preheat to medium-high (about 400°F / 200°C). Grill skewers 12–15 minutes, turning and basting frequently until edges are lightly charred and pieces are cooked through.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before using. Also, oil the grill grates lightly and avoid placing skewers over direct, intense flames.

→ Can I make this gluten-free?

Yes—use gluten-free soy sauce or tamari and check the BBQ sauce label for hidden gluten-containing ingredients. Many brands offer gluten-free options.

→ How can I adjust the heat level?

For more heat, increase chili flakes or add hot sauce or cayenne to the marinade. Balance spice with a touch more honey or a squeeze of lime if needed.