Easy Grilled Asian Chicken Skewers with Honey Garlic Sauce
I make these skewers whenever I want an easy weeknight dinner that still feels a little special — juicy chicken grilled to smoky perfection and brushed with a glossy honey-garlic sauce that clings to every bite. These skewers come together fast, use pantry-friendly ingredients, and please picky eaters and adventurous palates alike. If you like a sticky-sweet glaze with a hint of tang, this recipe will be on repeat.
Why you’ll love this dish
There are a few solid reasons to pull these skewers onto your dinner rotation. They’re quick (about 25–30 minutes total), budget-friendly, and forgiving — cubing the chicken and threading it makes even cooking simple. The honey-garlic sauce balances sweetness, acidity, and umami, so the flavor feels layered without needing dozens of ingredients. They’re also great for entertaining: make a big batch, pass platters, and watch everyone dig in.
“Perfectly sticky, sweet, and garlicky — the kids loved them and they were ready before the side dishes.” — a quick family-test review
If you like complementary sauces, this dish pairs beautifully with a creamy dip; try the creamy garlic sauce for grilled chicken for a richer finish.
How this recipe comes together
This recipe follows a straightforward flow so you know what to expect before you start:
- Cube chicken and thread onto soaked skewers so pieces cook evenly.
- Make a simple honey-garlic glaze on the stovetop, using a cornstarch slurry to thicken quickly.
- Grill (or roast) the skewers, brushing with sauce toward the end so it caramelizes without burning.
- Serve with rice, noodles, or a bright salad and garnish with scallions and sesame seeds.
Preparing with that plan in mind keeps the cook time short and the results consistent.
What you’ll need
Key ingredients and helpful swaps:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (or use thighs for more flavor)
- Bamboo skewers (soaked in water for 30 minutes to prevent burning)
- 1/4 cup butter (substitute neutral oil or margarine for dairy-free)
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup apple cider vinegar (or rice vinegar for milder tang)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch (arrowroot works too)
- 1/4 cup water (plus 60 ml reserved to dissolve the cornstarch)
Notes: If using chicken thighs, reduce cook time slightly and keep an eye on flare-ups. For a less-sweet glaze, cut the honey to 1/3 cup and increase vinegar by a tablespoon.
Step-by-step instructions
- Preheat: Heat your grill to medium-high. If using the oven, preheat to 400°F (200°C) and line a baking sheet with foil and a wire rack if you have one.
- Thread chicken: Thread 1-inch chicken cubes onto soaked bamboo skewers, leaving a little space between pieces so heat circulates. Don’t overcrowd.
- Make the glaze: In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 30–60 seconds). Stir in honey, apple cider vinegar, soy sauce, and brown sugar; bring to a simmer. Dissolve the cornstarch in 60 ml (about 1/4 cup) water to make a slurry and whisk it into the simmering sauce. Cook 2–3 minutes until glossy and slightly thickened. Remove from heat.
- Grill/roast: Oil the grill grates or brush the rack. Place skewers on the grill and cook 3–4 minutes per side, turning once, until grill marks form. If using the oven, roast 10–12 minutes, turning once halfway. The chicken is done when the internal temperature reaches 165°F (74°C).
- Glaze and finish: In the last 1–2 minutes of cooking, brush both sides of each skewer with the honey-garlic sauce and let it caramelize briefly — watch carefully to avoid burning. If you saved some sauce, serve extra on the side.
- Rest: Let skewers rest 3–4 minutes before serving so the juices redistribute.
Tip: If you want deeper flavor, marinate the cubed chicken in a little soy and garlic for 30 minutes before skewering (not necessary, but nice). For grilling technique inspiration, see the Szechuan approach to high-heat finishing in stir-fries at Szechuan chicken with chili garlic sauce.
Directions
- Soak skewers for at least 30 minutes.
- Cut chicken into uniform 1-inch cubes for even cooking.
- Make glaze on the stovetop and keep it warm off the heat.
- Grill or roast until the chicken reaches 165°F (74°C).
- Brush with glaze at the end to avoid burning the sugars.
- Rest briefly, then garnish and serve.
Best ways to enjoy it
These skewers shine with bright, simple sides:
- Steamed jasmine rice or coconut rice to soak up extra sauce.
- Cold sesame cucumber salad or quick pickled carrots for crunch and acidity.
- Stir-fried greens or simple bok choy for a veggie element.
- Tossed with noodles and vegetables for a relaxed one-pan meal — try pairing with a tangy pasta like this twisted pasta with honey garlic chicken to switch things up.
Garnish with chopped scallions, toasted sesame seeds, and a wedge of lime for brightness.
Storage and reheating tips
- Refrigerator: Store cooled skewers (or just the cooked chicken and sauce separately) in an airtight container for up to 3–4 days.
- Freezer: Freeze cooked chicken without the bamboo skewers in a freezer-safe container for up to 3 months. Defrost in the fridge overnight.
- Reheating: Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium-low heat to avoid drying. Add a splash of water or a little extra sauce to keep the chicken moist. Microwave reheats fine for single portions; cover loosely and check frequently.
- Safety: Never reuse sauce that’s been in contact with raw chicken unless you boil it for at least 1 minute to kill bacteria.
Pro chef tips
- Cut uniform pieces: 1-inch cubes are ideal for even cooking.
- Don’t overcrowd: Leave small gaps between cubes on the skewer so heat circulates.
- Oil the grill: Brush grates with oil before cooking to prevent sticking.
- Brush late: Apply the glaze during the last 1–2 minutes to prevent burning the sugars.
- Use a thermometer: Cook to 165°F (74°C) for safety and juiciness.
- Cornstarch trick: Mix cornstarch with cold water before adding to the hot sauce to prevent lumps. Arrowroot or potato starch are good alternatives if you prefer.
- For a smoky char: Sear over direct heat then move to indirect heat to finish. For technique inspiration with high-heat finishing, review the Szechuan chicken technique.
Creative twists
- Spice it up: Add 1–2 teaspoons chili-garlic sauce or sriracha to the glaze.
- Swap the protein: Use boneless skinless thighs, shrimp, or extra-firm tofu (press first).
- Add fruit: Alternate pineapple chunks between chicken pieces for a Hawaiian twist.
- Nutty sesame: Stir 1 tablespoon toasted sesame oil into the sauce and finish with sesame seeds.
- Citrus bright: Replace half the vinegar with freshly squeezed orange juice for a citrus glaze.
- Oven-baked: Roast on a rack at 400°F (200°C) for 10–12 minutes if you don’t want to grill.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10 minutes prep (cutting and threading), 5–8 minutes to make the sauce, and 8–12 minutes cooking, depending on heat source.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier. Reduce cook time slightly and check for 165°F internal temp.
Q: Is the sauce safe if it touched raw chicken?
A: No — any sauce that contacted raw chicken should be boiled for at least 1 minute before serving, or make a fresh batch to brush on at the end.
Q: Can I make these ahead for a party?
A: You can pre-thread skewers and make the sauce ahead. Grill just before serving and brush with warm sauce. Alternatively, cook fully and reheat briefly in the oven, then glaze.
Q: How can I make it gluten-free?
A: Use tamari or a gluten-free soy sauce substitute. Confirm your cornstarch and other flavorings are gluten-free.
Conclusion
If you want a quick, crowd-pleasing main with familiar pantry ingredients, these skewers are a reliable go-to that still feel special. For another simple honey-garlic take, try this 3-ingredient honey garlic chicken on Salted Mint and for a slightly different, more garlicky kabob variant see the honey garlic Asian chicken kabobs on Damn Delicious.
Honey Garlic Chicken Skewers
Ingredients
Chicken and Skewers
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes Thighs can be used for more flavor.
- 1/4 cup bamboo skewers, soaked in water for 30 minutes Prevents burning.
Honey Garlic Sauce
- 1/4 cup butter Substitute neutral oil or margarine for dairy-free.
- 4 cloves garlic, minced
- 1/2 cup honey For less sweetness, cut to 1/3 cup and increase vinegar.
- 1/4 cup apple cider vinegar Can substitute with rice vinegar for milder tang.
- 1/4 cup soy sauce Use tamari for gluten-free.
- 1/4 cup brown sugar
- 2 tablespoons cornstarch Arrowroot works too.
- 1/4 cup water Plus 60 ml reserved to dissolve the cornstarch.
Instructions
Preparation
- Soak skewers for at least 30 minutes.
- Preheat your grill to medium-high or preheat the oven to 400°F (200°C) and line a baking sheet with foil and a wire rack if you have one.
- Cube chicken into uniform 1-inch pieces.
Make the Glaze
- In a small saucepan over medium heat, melt the butter.
- Add minced garlic and sauté until fragrant (about 30–60 seconds).
- Stir in honey, apple cider vinegar, soy sauce, and brown sugar; bring to a simmer.
- Dissolve cornstarch in 60 ml (about 1/4 cup) water to make a slurry and whisk into the simmering sauce.
- Cook for 2–3 minutes until glossy and slightly thickened, then remove from heat.
Cook the Skewers
- Thread chicken cubes onto soaked bamboo skewers, leaving small gaps for heat circulation.
- Oil the grill grates or brush the rack, then place skewers on the grill.
- Cook for 3–4 minutes per side until grill marks form or roast in the oven for 10–12 minutes, turning once.
- In the last 1–2 minutes of cooking, brush both sides of each skewer with honey-garlic sauce and let caramelize, watching to avoid burning.
- Let skewers rest for 3–4 minutes before serving.
