In This Article
What are Kabobs?
Kabobs, also known as kebabs, are a popular dish consisting of skewered and grilled pieces of chicken, beef, shrimp, vegetables, or a combination of these ingredients. The term “kabob” is derived from the Persian word “kebab,” which means “to roast” or “to grill.”
These grilled chicken kabobs are marinated in a delightful honey lime sauce that combines tanginess of fresh limes with the sweetness of honey. It’s a favorite choice for summer gatherings, backyard barbecues, or anytime you just want to serve up some really great chicken that’s not boring.
Why This Recipe Stands Out
- These chicken kabobs are sizzling with mouthwatering flavor – abundantly savory, somewhat sweet, and just the right bit of kick.
- They’re lean and healthy, with tons of protein and low in fat.
- Chicken kabobs can be marinated ahead of time and taken out to grill whenever you’d like.
- Though we love a classic kabob with with onions and peppers, this recipe really amps up the flavors!
- Chicken: boneless, skinless chicken thighs are recommended for best tenderness.
- Honey: you’ll use a little over 1/3 cup of honey, as it provides the thickness and sweetness in the sauce.
- Brown Sugar: a bit of brown sugar sweetens the deal and allows for better browning on the grill.
- Soy Sauce: use regular strength soy sauce, or tamari sauce for a gluten-free option.
- Garlic: it isn’t a typo when you see 8 whole garlic cloves in the recipe; when it comes to marinades, the more garlic, the better.
- Sriracha: use 2 or 3 tablespoons for the perfect amount of kick.
- Lime: you’ll use fresh lime juice and lime zest; the acids will help tenderize the meat.
- Always use paper towels to thoroughly dry pieces of meat prior to using, as excess water content dilutes the flavors.
- Let chicken marinate for 2-3 hours, up to overnight. The more time it has to absorb the flavors, the better it will taste.
- Soak skewers for at least 10 minutes prior to threading. This helps prevent skewer burn.
- Baste with reserved marinade, to bring out the most flavor and keep the meat tender.
Also Try These Chicken Skewers with Honey Mustard Sauce
More to Grill and Eat
- Grilled Chicken Breast, Juicy and Tender – here’s how to avoid dry, bland chicken breasts forever!
- Grilled Zucchini – if you haven’t done zucchini this way, now is the time to taste the bounty.
- Grilled Pork Tenderloin – pork tenderloin comes out extremely flavorful and tender on the grill, with this amazing marinade.
- Grilled Lemon Chicken – bring out the bright, sunny flavors with this lemony grilled chicken.
- 12 Best BBQ and Grilling Recipes – we’ve curated our favorite grilling recipes to enjoy all season long.
Commonly Asked Questions
To make grilled chicken kabobs, start by cutting boneless, skinless chicken thighs or breasts (we prefer thighs for tenderness) into bite-sized pieces. Marinate the chicken in marinade least 30 minutes, though we highly recommend several hours. Then, thread the chicken pieces onto skewers and grill the skewers over medium-high heat for about 2-3 minutes per side, just until the chicken is cooked through and slightly charred.
There are many marinade options for grilled chicken kabobs. Some popular choices include teriyaki, Greek, or barbecue style marinades. We love the honey lime marinade, as it provides the perfect balance of tanginess, sweetness, and savory flavors.
Though many recipes instruct to marinate only 30 minutes, we highly recommend giving chicken several hours, up to overnight, for marinading. The more time the chicken has to soak in the flavors, the better tasting your kabobs will be.
Grilled chicken kabobs can be served with a variety of side dishes. They pair well with wile rice pilaf, couscous, or grilled vegetables. You can also serve them with a fresh salad, tzatziki sauce, or a dipping sauce of your choice. Serve them with a side of garlic hummus for an extra healthy treat.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Marinated Chicken Kabobs
- 2 lbs chicken thighs, boneless, skinless
- ⅓ cup honey, plus 2 TB more
- ¼ cup brown sugar, packed
- ¼ cup soy sauce
- 8 cloves garlic, minced
- 2 TB Sriracha, or more, depending on taste
- Zest of 1 lime
- 3 TB freshly squeezed lime juice
- 1 tsp ground or freshly grated ginger
- ¼ tsp table salt
- Other: Oil for cooking, freshly chopped cilantro for garnish
- Thoroughly dry chicken with paper towel and pierce with fork throughout. Cut into 1-inch pieces; set aside.
- In a large bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve 1/4 cup of the marinade for later. Add chicken pieces to the bowl of marinade, turning to coat well. Marinade 2-3 hours, up to overnight, turning occasionally to re-coat if necessary.
- Thread marinated chicken onto pre-soaked skewers, discarding any used marinade. Coat grill with oil, heating over medium-high heat until hot. Place skewers on grill and cook until nice grill marks appear and center is no longer pink, approx. 2-3 min/side, basting occasionally with your 1/4 cup of reserved marinade.
- Serve immediately with freshly chopped cilantro or parsley for garnish, if desired.
- You can also use boneless/skinless chicken breast, though they tend to dry out if overcooked. Chicken thighs are much more forgiving when overcooked.
- For gluten-free recipe, use tamari sauce instead of regular soy sauce.
- Chicken is delicious with Cilantro Lime Rice or Coconut Rice.
- If you enjoyed this recipe, please come back and give it a rating ❤️