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Honey Garlic Chicken Skewers Recipe
Ash Tyrrell

Honey Garlic Chicken Skewers Recipe

I still remember the first time I made these honey garlic chicken skewers—it instantly became a family favorite. The sweet, sticky glaze combined with juicy grilled chicken made my kitchen smell incredible. I love how simple the recipe is, yet it tastes like something from a restaurant. When I served it fresh off the grill, everyone kept asking for more
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Total Time 1 hour 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil – helps bind the marinade and keeps the chicken moist while cooking
  • 1 tbsp sesame oil – adds a deep nutty flavor that enhances the overall taste
  • 2 cloves garlic minced – fresh garlic works best for a bold, aromatic kick
  • 1 tsp minced ginger – gives a subtle warmth and balances the sweetness
  • 3 tbsp dark soy sauce – provides saltiness and rich color to the marinade
  • 3 tbsp honey – the key ingredient for that sticky caramelized glaze
  • 2 chicken breasts about 350g, cut into bite-sized pieces – use fresh chicken for juicier results
  • 1 red bell pepper cut into chunks – adds color and a slightly sweet crunch
  • 1 onion cut into squares – brings a savory balance to the skewers
  • 1 tbsp sesame seeds – for garnish and a light crunch
  • Fresh coriander/cilantro roughly chopped – adds freshness and a pop of flavor

Method
 

  1. Start by mixing vegetable oil, sesame oil, garlic, ginger, soy sauce, and honey in a bowl. Stir well until everything is fully combined and smooth. This marinade creates that signature sweet and savory flavor.
  2. Add the chicken pieces to a bowl and pour most of the marinade over them, saving some for later. Cover and refrigerate for at least one hour to let the flavors soak in. The longer it marinates, the tastier it becomes.
  3. Thread the marinated chicken onto skewers, alternating with bell peppers and onion pieces. Make sure not to pack them too tightly so everything cooks evenly. Balanced spacing helps achieve that perfect texture.
  4. Place the skewers on a hot grill or griddle and cook for about 8–10 minutes. Turn them occasionally to ensure even cooking and a nice char. Brush with the reserved marinade halfway through for extra flavor.
  5. Once fully cooked and no longer pink inside, remove the skewers from heat. Sprinkle sesame seeds and fresh coriander on top. Serve immediately while hot for the best taste and texture.

Notes

  • I always cut chicken pieces evenly so they cook at the same time
  • I leave a small gap between ingredients on skewers for better airflow
  • I prefer metal skewers because they cook the chicken from the inside too
  • I marinate overnight whenever I can—it makes the flavor deeper
  • I brush extra marinade during cooking for a richer glaze