Juicy Honey Garlic BBQ Chicken (Printable)
Honey-garlic marinated chicken skewers grilled until caramelized, sweet and savory—ideal for summer gatherings.
# What You'll Need:
→ Meats
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
→ Marinade & Sauce
02 - 1/3 cup honey
03 - 1/3 cup soy sauce (use gluten-free if required)
04 - 3 tablespoons barbecue sauce
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon apple cider vinegar
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes (optional)
→ Vegetables (optional)
11 - 1 red bell pepper, cut into chunks
12 - 1 yellow bell pepper, cut into chunks
13 - 1 red onion, cut into wedges
# How-To Steps:
01 - In a medium mixing bowl, whisk honey, soy sauce, barbecue sauce, minced garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes until fully combined.
02 - Set aside 1/4 cup of the marinade for basting or serving.
03 - Add chicken cubes to the bowl and toss until coated. Cover and refrigerate for at least 1 hour, or up to overnight for enhanced flavor.
04 - If using wooden skewers, soak in water for at least 30 minutes to avoid scorching during grilling.
05 - Thread marinated chicken, bell peppers, and red onion alternately onto skewers.
06 - Preheat grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
07 - Grill assembled skewers for 12 to 15 minutes, turning every few minutes and brushing with reserved marinade, until the chicken reaches an internal temperature of 165°F and develops light charring.
08 - Serve the chicken skewers hot, garnished with fresh parsley or sesame seeds as desired.
# Expert Advice:
01 -
- The honey and garlic mingle with smoky BBQ sauce to create a gloss that clings to the chicken and delivers a perfect bite every time.
- This recipe became a favorite because it's as fun to make together outdoors as it is easy to customize with whatever veggies or protein you have.
02 -
- Basting with marinade you used for raw chicken is a fast track to disaster—always set some aside before you marinate.
- Trying pineapple chunks instead of extra peppers was a game changer—don't be afraid to mix it up.
03 -
- Letting the chicken come to room temperature before grilling helps it cook evenly—cold meat will seize and toughen quickly.
- Rest the skewers a few minutes before serving; it keeps all the juices locked in.