Honey Garlic BBQ Chicken Skewers (Printable)

Sweet-savory honey garlic chicken skewers, grilled and basted for a sticky, smoky finish—great for summer cookouts.

# What You'll Need:

→ Meats

01 - 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes

→ Marinade & Sauce

02 - ⅓ cup honey
03 - ⅓ cup soy sauce (gluten-free if desired)
04 - 3 tablespoons BBQ sauce
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon chili flakes (optional)

→ Vegetables (optional, for skewering)

11 - 1 red bell pepper, cut into chunks
12 - 1 yellow bell pepper, cut into chunks
13 - 1 red onion, cut into wedges

# Steps:

01 - In a medium bowl, whisk together the honey, soy sauce, BBQ sauce, minced garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes until thoroughly combined.
02 - Measure out ¼ cup of the prepared marinade and set aside for basting during grilling or for serving.
03 - Add the cubed chicken to the remaining marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for at least 30 minutes prior to assembly to prevent burning on the grill.
05 - Thread the marinated chicken cubes onto skewers, alternating with chunks of red bell pepper, yellow bell pepper, and red onion wedges for even distribution.
06 - Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
07 - Place the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes and basting with the reserved marinade, until the chicken is cooked through and lightly charred on all sides.
08 - Remove the skewers from the grill and serve immediately, garnished with fresh parsley or sesame seeds if desired.

# Expert Tips:

01 -
  • The honey garlic BBQ glaze gets sticky and charred in all the right places, making every bite feel like summer on a plate.
  • You probably already have every ingredient sitting in your pantry right now, which means no last minute grocery runs.
02 -
  • Do not skip the soaking step for wooden skewers because a flaming stick is not the kind of drama you want at a cookout.
  • Reserving that quarter cup of marinade before it touches raw chicken is the only safe way to baste while grilling.
03 -
  • Cut all your chicken pieces the same size so everything finishes cooking at exactly the same time.
  • Let the skewers rest for two minutes after pulling them off the grill so the juices redistribute instead of running onto the plate.

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