Yummy Honey Chicken Kabobs

Make restaurant-worthy chicken kabobs at home with this top-rated recipe. These sweet-savory chicken kabobs are beloved by the Allrecipes community for a few reasons: They're easy to assemble and grill, they're super versatile, and (most importantly) they're absolutely irresistible.

Marinade for Chicken Kabobs

This top-rated recipe features a sweet and savory marinade made with just four ingredients: honey, soy sauce, vegetable oil, and ground black pepper. We love it for its simplicity, but also because it ensures juicy and flavorful chicken kabobs every time.

Chicken Kabob Ingredients

So what will you need besides the homemade marinade? Here's what else to put on your grocery list:

Chicken: Cut boneless, skinless chicken breast halves into 1-inch cubes.
Onion: You can use any onion variety you want — red, white, or sweet — depending on your flavor preferences. Cut the onion into 2-inch pieces.
Bell peppers: This recipe calls for two red bell peppers cut into 2-inch pieces. You can also use yellow or green peppers.
Garlic: You'll add two cloves of fresh garlic to the marinade with the other ingredients.
Skewers: You can usually find bamboo skewers in the grilling aisle at your grocery store.

How to Make Chicken Kabobs

You'll find the full, step-by-step recipe below — but here's what you can expect when you make these top-rated chicken kabobs:

1. Make the marinade: Whisk together the honey, soy sauce, oil, and black pepper in a large bowl. Transfer ¼-cup of the marinade to a small jar and seal.
2. Marinate the ingredients: Add the chicken, onions, peppers, and garlic to the marinade in the bowl. Cover and refrigerate for at least two hours, but preferably overnight.
3. Assemble the kabobs: Drain the chicken and vegetables, then discard the marinade. Thread the ingredients onto the skewers.
4. Grill the kabobs: Grill the skewers on a lightly oiled, preheated grate. Cook, turning frequently and brushing with reserved marinade, until the chicken is fully cooked and no longer pink in the center.

Nicole's Top Kabob Tips and Tricks

Culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) loves a good chicken kabobs. Not only are they delicious, they're a great way to stretch a few chicken breasts into a hearty meal that'll serve a crowd. Here are a few of her favorite kabob grilling tips and tricks:

· Try your best to cut all the ingredients in roughly the same size and shape so they cook evenly.
· If you're using wooden skewers, don't forget to soak them for at least 30 minutes. If dry skewers don't catch on fire (and they might), they'll likely char too much or become too brittle to support the ingredients.
· One of Nicole's favorite hacks? Use two skewers for each kabob instead of just one — this will keep them from rolling around the grill and it'll make serving a breeze.

How to Store Chicken Kabobs

Store your leftover chicken kabobs in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until the chicken is warmed through.

Can You Freeze Chicken Kabobs?

Yes, you can freeze chicken kabobs! But you'll have better results if you freeze the kabobs before you grill them.

To freeze uncooked chicken kabobs: Follow the recipe until the final step (don't grill the assembled kabobs). Arrange the kabobs in a single layer on a parchment-lined baking sheet. Cover and flash freeze for at least three hours. Transfer the now-frozen kabobs to a freezer-safe container and freeze for up to three months.

Grill the chicken kabobs from frozen.

Allrecipes Community Tips and Praise

"Wow," raves SILLYSARAHC123. "This was awesome! I got so many compliments on this recipe - everyone said they were the best kabobs they had ever had. I used half light soy sauce and half really dark/strong soy sauce. I also crushed the garlic (I used 3 cloves) and some fresh ginger into the marinade."

"This is my new favorite recipe," says Allrecipes Allstar Paula. "I marinated the chicken and veggies for about 5 hours. The meat was juicy, tender, and full of flavor. I will definitely be making this again."

"Very tasty," according to KristiD. "I usually do not care for marinades as it seems the meat never truly picks up the flavor, but this marinade surprised me. The chicken absorbed the flavor well and it turned out quite juicy. Family loved the kabobs and the left-overs made a very tasty chicken salad."

Editorial contributions by Corey Williams