Summer grilling season is here, and nothing screams backyard perfection like Honey BBQ Chicken Kabobs sizzling over the flame.
It’s easy to see why. They’re quick to prep, packed with flavor, and incredibly versatile.
Whether you’re hosting a weekend cookout or looking for a simple weeknight dinner, these skewers are sure to satisfy.
We’ll show you how to master the marinade, assemble the perfect kabob, and grill everything to juicy, smoky perfection.
Why You’ll Love These Honey BBQ Chicken Kabobs
- A perfect balance of sweet, smoky, and savory in every bite
- Quick prep with simple pantry ingredients
- Kid-friendly and great for entertaining
- Easily customizable with your favorite vegetables or proteins
- Ideal for meal prep, backyard parties, or weeknight grilling
Ingredients You’ll Need
To get started, you’ll need the following ingredients:
For the kabobs:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- Wooden or metal skewers
For the marinade:
- ½ cup honey
- ½ cup barbecue sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
How to Make Honey BBQ Chicken Kabobs
1. Prepare the chicken and vegetables
Cut chicken into 1 to 1.5-inch cubes. Chop your vegetables into similar-sized pieces for even cooking.
2. Make the marinade
In a large bowl, whisk together the honey, barbecue sauce, olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
3. Marinate the chicken
Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
4. Soak wooden skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
5. Assemble the kabobs
Thread the marinated chicken and chopped vegetables onto the skewers, alternating between each piece.
6. Grill the kabobs
Preheat your grill to medium-high heat and lightly oil the grates. Grill the kabobs for 10–15 minutes, turning every 3–4 minutes and basting with extra marinade until the chicken is cooked through and slightly charred.
7. Rest and serve
Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute.
Tips for Perfect Grilled Chicken Kabobs
- Even cuts: Cut chicken and veggies into similar sizes for uniform cooking.
- Indirect heat: If the kabobs start charring too quickly, move them to indirect heat.
- Marination time: Don’t marinate for longer than 24 hours—too much time can break down the meat’s texture.
- Oil the grill grates: This helps prevent sticking and keeps your kabobs intact.
- Use a thermometer: Chicken is done when it reaches 165°F internally.
Variations and Flavor Twists
Want to get creative? Try these easy tweaks:
- Add pineapple: Sweet pineapple chunks pair beautifully with honey BBQ flavors.
- Spicy upgrade: Add a teaspoon of sriracha or hot sauce to the marinade.
- Tropical twist: Swap BBQ sauce for teriyaki and garnish with sesame seeds.
- Protein switch: Use shrimp, steak, or tofu as tasty alternatives.
- Veggie mix-up: Try cherry tomatoes, mushrooms, or even sweet potatoes.
What to Serve with Honey BBQ Chicken Kabobs
Complete your meal with these delicious side options:
- Grilled corn on the cob
- Garlic herb rice or couscous
- Classic coleslaw or a vinegar-based cabbage salad
- Potato salad or mac and cheese
- Watermelon feta salad with fresh mint
- Iced tea, lemonade, or a crisp summer beer
Storage and Reheating Tips
Leftovers? No problem. Here’s how to store and enjoy them later:
- Refrigerate: Store cooled kabobs in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for 10–12 minutes or in an air fryer until hot.
- Freeze: You can freeze raw, marinated chicken (without veggies) for up to 2 months.
- Meal prep tip: Store chicken and veggies separately for better texture during reheating.
Recipe FAQ’s
What if I don’t have skewers?
No problem. You can cook the marinated chicken and vegetables in a grill basket or sauté them in a skillet for similar flavors.
Are these kabobs freezer-friendly?
You can freeze the marinated chicken (before grilling) for up to 2 months. Avoid freezing with veggies already assembled to prevent texture loss.
Can I make these ahead of time?
Yes! Prep the skewers a few hours ahead and keep them covered in the fridge until ready to grill.
Easy Honey BBQ Chicken Kabobs
Ingredients
For the kabobs:
- 2 pounds boneless skinless chicken breasts or thighs
- 2 bell peppers any color, cut into 1-inch pieces
- 1 red onion cut into chunks
- 1 zucchini sliced into thick rounds
- Wooden or metal skewers
For the marinade:
- ½ cup honey
- ½ cup barbecue sauce store-bought or homemade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Prepare the chicken and vegetables
- Cut chicken into 1 to 1.5-inch cubes. Chop your vegetables into similar-sized pieces for even cooking.
Make the marinade
- In a large bowl, whisk together the honey, barbecue sauce, olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
Marinate the chicken
- Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
Soak wooden skewers
- If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Assemble the kabobs
- Thread the marinated chicken and chopped vegetables onto the skewers, alternating between each piece.
Grill the kabobs
- Preheat your grill to medium-high heat and lightly oil the grates. Grill the kabobs for 10–15 minutes, turning every 3–4 minutes and basting with extra marinade until the chicken is cooked through and slightly charred.
Rest and serve
- Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute.