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–+ servings

Honey Garlic Chicken Skewers

Easy grilled Asian chicken skewers with honey garlic sauce on a plate
Juicy chicken grilled to smoky perfection, brushed with a glossy honey-garlic sauce that appeals to both picky eaters and adventurous palates. Perfect for a quick weeknight dinner or entertaining guests.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

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.

Notes

For deeper flavor, consider marinating the cubed chicken in soy and garlic for 30 minutes before skewering. Store leftovers in an airtight container up to 3–4 days, or freeze without skewers for up to 3 months.