Honey Chicken Kabobs Recipe

Chicken breast: The main protein, cut into cubes for even grilling.

Honey: Adds a natural sweetness and helps caramelize the chicken on the grill.

Soy sauce: Provides a salty, umami flavor that balances the sweetness of the honey.

Olive oil: Helps to keep the chicken moist and adds a subtle richness.

Garlic: Minced to add a pungent, aromatic depth to the marinade.

Salt: Enhances all the flavors in the marinade.

Black pepper: Adds a hint of spice and complexity to the dish.

To ensure the chicken cubes absorb maximum flavor, consider marinating them for a longer period, ideally overnight in the refrigerator. This allows the honey, soy sauce, and garlic to deeply penetrate the meat, resulting in a more flavorful and tender kabob. Additionally, if using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a good alternative for kabobs.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it will add a slightly different flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for grilling.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, but still provide a depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of salinity.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat and spice.

• Allow the chicken kabobs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled kabobs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume within 3-4 days. For longer storage, proceed to freezing.
• To freeze, wrap each chicken kabob individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to thaw only what you need.
• Place the wrapped kabobs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the kabobs in the refrigerator overnight. Reheat on the grill or in the oven at 350°F (175°C) until warmed through, approximately 10-15 minutes.
• For a quick meal, you can also microwave the kabobs on medium power, ensuring they are heated evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the honey chicken kabobs on a baking sheet lined with aluminum foil.
  3. Cover the kabobs with another piece of foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the chicken is heated through.
  5. Remove the foil for the last 2-3 minutes to allow the kabobs to crisp up slightly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the honey chicken kabobs in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the chicken is thoroughly heated.

• Microwave Method:

  1. Place the honey chicken kabobs on a microwave-safe plate.
  2. Cover the kabobs with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let the kabobs sit for a minute before serving to allow the heat to distribute evenly.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the honey chicken kabobs on the grill.
  3. Grill for about 5-7 minutes, turning occasionally, until the chicken is heated through and has a slight char.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the honey chicken kabobs in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the chicken is heated through and serve immediately.

• Mixing bowl: A large bowl used to combine the honey, soy sauce, olive oil, garlic, salt, and pepper to create the marinade.

• Whisk: A utensil used to thoroughly mix the marinade ingredients together.

• Cutting board: A flat surface used to safely cut the chicken breast into cubes.

• Chef's knife: A sharp knife used to cut the chicken breast into cubes and mince the garlic.

• Measuring cups: Tools used to measure out the honey and soy sauce accurately.

• Measuring spoons: Tools used to measure out the olive oil, salt, and pepper accurately.

• Garlic press: A tool used to mince the garlic if you prefer not to chop it by hand.

• Skewers: Long sticks used to thread the marinated chicken cubes for grilling.

• Grill: A cooking appliance used to cook the chicken kabobs over medium-high heat.

• Tongs: A tool used to turn the skewers on the grill to ensure even cooking.

• Basting brush: A brush used to apply any remaining marinade to the chicken while it grills, if desired.

• Meat thermometer: An optional tool to check that the chicken has reached a safe internal temperature of 165°F.

Marinate in advance: Prepare the marinade and chicken the night before. This allows the flavors to meld and saves time on the day of cooking.

Use pre-cut chicken: Purchase pre-cut chicken breast to skip the step of cutting it into cubes yourself.

Preheat the grill: Turn on the grill while you thread the chicken onto skewers to save time.

Batch skewering: Thread multiple skewers at once to speed up the preparation process.

Use a timer: Set a timer for the grilling process to ensure you don’t overcook the chicken.