Spicy Honey Garlic Chicken Skewers (Printable)

Juicy chicken marinated in honey garlic chili glaze, grilled to smoky perfection. Perfect for barbecues.

# What You’ll Need:

→ Chicken & Marinade

01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
02 - ¼ cup honey
03 - 3 tablespoons soy sauce (use tamari for gluten-free)
04 - 2 tablespoons olive oil
05 - 5 garlic cloves, minced
06 - 2 tablespoons hot chili sauce (e.g., Sriracha)
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt

→ Garnish & Serving

11 - 2 tablespoons chopped fresh cilantro or parsley
12 - Lime wedges
13 - Sesame seeds (optional)

# How to Prepare:

01 - In a large bowl, whisk together honey, soy sauce, olive oil, garlic, chili sauce, vinegar, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers, shaking off excess marinade. Reserve any leftover marinade.
04 - Preheat grill to medium-high heat. Oil the grates lightly.
05 - Grill chicken skewers for 6–8 minutes, turning occasionally and basting with reserved marinade, until cooked through and lightly charred.
06 - Transfer to a plate, sprinkle with cilantro or parsley, sesame seeds, and a squeeze of fresh lime. Serve hot.

# Expert Advice:

01 -
  • The honey creates these incredible sticky charred bits that people fight over
  • Everything comes together in one bowl, and the marinade doubles as a basting sauce
  • They disappear faster than any other grilled dish I make
02 -
  • Don't skip basting with the reserved marinade—that's what builds those sticky glazed layers
  • Metal skewers cook faster than wooden ones, so start checking for doneness a minute or two early
  • Let the skewers rest for just a couple of minutes before serving so the juices redistribute
03 -
  • Pat the chicken partially dry before threading if you want more char and less steam
  • Double the marinade and use half for basting—that raw chicken contact with reused marinade is a no-go

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