There’s a short window every summer when the grill earns its keep, and these grilled honey chicken kebabs are the recipe we come back to most. Cubes of chicken and thick-cut summer vegetables soak up a marinade of olive oil, soy sauce, lemon, and a generous pour of honey, then char on the grill until the edges go glossy and golden. The honey is the trick: as the skewers cook, its natural sugars caramelize faster than refined sugar, so you get deep color and a sticky, savory-sweet finish in well under 20 minutes of grill time.
We marinate ours with Wildflower Honey, a bold, polyfloral honey from our family’s hives on Maryland’s Eastern Shore. It stands up to the soy and garlic without disappearing. If you’d rather lean fruity, swap in Blueberry Blossom Honey for a softer, berry-sweet glaze. Either way, you’re reaching for our small-batch Eastern Shore Honey instead of the squeeze bear, and the difference in flavor is the whole point.
Why Honey Belongs on Your Kebabs
Most kebab marinades reach for brown sugar or a bottled glaze. Honey does the same job with more character. Because its sugars caramelize quickly over high heat, you get those crave-worthy grill marks before the chicken has a chance to dry out. The marinade here leans Mediterranean, with olive oil, fresh thyme, lemon juice, and minced garlic balancing the honey, so the skewers taste bright and savory rather than candied. A splash of soy sauce rounds everything out with a little umami depth.
The flavor you end up with depends on the honey you choose. A bold Wildflower Honey keeps the smoke and spices out front, while a sweeter varietal like Blueberry Blossom leans into fruit. There’s no wrong answer, which is exactly why kebabs are so much fun to make.
Mix and Match Your Skewers
One of the best things about kebabs is that almost nothing is fixed. Grill up some fresh produce for veggie skewers with the same marinade, or thread on humanely raised chicken for a heartier plate. Sourcing your vegetables and protein from a local farmers’ market is an easy way to support small growers and get produce at its peak. Here are a few easy ways to make the recipe your own:
- Use whatever vegetables you like. Mushrooms and cherry tomatoes both grill beautifully.
- Turn up the heat and add sliced jalapeño that will char on the grill.
- Mix in different fresh herbs from your garden, like rosemary or oregano.
- Swap the chicken for shrimp or tofu, or build the skewers entirely from vegetables.
Tips for the Best Grilled Kebabs
A few small habits make a big difference. If you’re using wooden skewers, soak them in water for 20 to 30 minutes first so they don’t scorch over the flame. Cut your chicken and vegetables into similar-sized pieces so everything finishes cooking at the same time. And always set aside a few tablespoons of clean marinade before the raw chicken goes in, then baste with that reserved portion on the grill. Never brush on marinade that has touched raw chicken near the end of cooking.
Once the skewers come off the grill, let them rest for a couple of minutes so the juices settle. Serve them with whole grain couscous or a cool pasta salad, and a few slices of fresh watermelon to round out the plate. Looking for more ways to fire up the grill this season? Our summer grilling roundup is full of honey-glazed ideas, and the honey food pairings guide can help you match the right varietal to whatever you’re cooking.
Grilled Honey Chicken Kebabs
4
40 minutes
16 minutes
914
American, Mediterranean
Main Course
Easy
Summer
Ingredients
- 8 chicken breasts, skinless and cubed
- 2 bell peppers, cut into 2 inch pieces
- 2 medium onions, cut into quarters
- 2 small zucchini, sliced thick
- 1/2 c olive oil
- 1/2 c soy sauce
- 1/3 c Wildflower Honey
- 3 tbsp lemon juice
- 2 1/2 tsp fresh thyme, minced
- 2 tbsp garlic, minced
- salt and pepper to taste
Directions
- Whisk together the olive oil, soy sauce, honey, lemon juice, thyme, minced garlic, and a dash each of salt and pepper in a large bowl.
- Set aside 3 tablespoons of marinade for grilling.
- Add the chicken and vegetables to the bowl. Cover and marinate in your refrigerator for at least 2 to 3 hours.
- Preheat your grill to medium-high heat. If using charcoal, cook over hot red coals.
- Drain the liquid from the chicken and vegetables and thread onto skewers.
- Place the kabobs on the grill and cook for about 16 minutes, 8 minutes each side, or until the chicken is cooked through. Baste with the remaining marinade. Turn often so the kabobs cook evenly.
- Yields 10 to 12 kabobs. Serve with whole grain couscous or pasta salad and fresh watermelon.
FAQs About Grilled Honey Chicken Kebabs
What kind of honey is best for chicken kebabs?
A bold, full-flavored honey works best because it stands up to soy sauce and garlic without disappearing. We use Wildflower Honey for its complexity, but a sweeter varietal like Blueberry Blossom Honey makes a softer, fruitier glaze. Any pure honey will caramelize nicely on the grill.
How long should I marinate chicken kebabs?
Marinate the chicken and vegetables in the refrigerator for at least 2 to 3 hours so the flavors can develop. You can marinate overnight for an even deeper flavor. Always marinate in the refrigerator rather than at room temperature.
Should I soak wooden skewers before grilling?
Yes. Soak wooden skewers in water for 20 to 30 minutes before threading on the chicken and vegetables. This keeps them from scorching over the heat. Metal skewers do not need soaking.
How do I keep honey from burning on the grill?
Grill over medium-high heat rather than a roaring flame, and turn the kebabs often so the honey caramelizes evenly instead of scorching. Basting with the reserved marinade toward the end of cooking also helps you control the glaze.
Can I make these kebabs without chicken?
Absolutely. Swap the chicken for shrimp or tofu, or build the skewers entirely from vegetables using the same marinade. Shrimp cooks faster than chicken, so keep an eye on the grill and pull them once they turn opaque.
