These grilled chicken kabobs are tender, juicy, and marinated in a sweet and savory homemade honey soy miso sauce. They’re made with chicken thighs, packed with fresh veggies, and grilled to perfection. Perfect for a light and flavorful summer dinner.
I made these for dinner tonight, and they were incredibly juicy! The Dijon mustard in honey soy sauce was actually great. I would never have thought to do that. Fantastic all around!!! ★★★★★
- Jennifer
Update: This recipe was originally published in June 2021. I’ve updated the photos and added step-by-step cooking shots, but the recipe is the same one you know and love!
Grilled chicken kabobs are always a summer favorite, especially during BBQ season and long weekend cookouts. They're super easy to throw together and perfect for warm nights when you want something flavorful but light. These honey soy miso chicken kebabs are great for Memorial Day, the Fourth of July, or any sunny day you’re firing up the grill!
This recipe was inspired by my teriyaki chicken burgers with pineapple—another reader favorite with sweet and savory vibes. These kabobs also pair perfectly with my orzo pasta salad and carrot cucumber salad for the ultimate summer dinner!
Jump to:
Why You'll Love This Recipe
- So flavorful: The homemade honey soy miso marinade is sweet, savory, and packed with umami.
- Juicy and tender: Chicken thighs stay super moist and delicious on the grill.
- Great for summer: Perfect for BBQs, cookouts, or easy weeknight dinners.
- Loaded with veggies: A colorful and healthy meal all on one skewer.
- Make-ahead friendly: Marinate in advance for quick cooking later—great for meal prep!
The Ingredients
- Chicken thighs: Juicy, tender, and perfect for grilling. Boneless and skinless work the best.
- Low-sodium soy sauce: Adds that salty, savory base. Use tamari if you need it gluten-free.
- Honey: Brings a touch of natural sweetness to balance the soy.
- Dijon mustard: Adds tang and depth to the marinade.
- Garlic: Freshly minced garlic gives the best flavor.
- Salt & pepper: To season it all just right.
- Red onion, bell peppers, zucchini & summer squash: Colorful, crisp veggies that grill beautifully and soak up all that flavor.
See recipe card for quantities.
How to Make Chicken Kabobs on the Grill
- Step 1: Trim and cut chicken into bite-sized pieces.
- Step 2: Whisk together soy sauce, honey, Dijon, garlic, salt, and pepper.
- Step 3: Marinate the chicken in the sauce for 30 minutes to 6 hours.
- Step 4: Preheat grill to medium-high. Thread chicken and veggies onto skewers.
- Step 5: Grill skewers 3–4 minutes per side until cooked through and lightly charred.
Hint: Before you start grilling, let your grill heat up and run for 4–5 minutes to burn off any leftover bits. Then give it a quick clean with a bristle-free barbecue brush—my favorite is this one because it’s safe and gets the job done without any worries.
Top Tips
- Marinate longer for more flavor: If you have time, marinate the chicken for up to 6 hours to allow it to really soak in the honey-soy goodness.
- Soak wooden skewers: To prevent burning, soak wooden skewers in water for at least 30 minutes before grilling.
- Cut the chicken evenly: Ensure the chicken pieces are similar in size so they cook evenly.
- Don’t overcrowd the skewers: Leave a little space between pieces so the heat circulates and everything cooks nicely.
- Check internal temperature: Cook chicken until it reaches 165°F for safe and juicy results.
- Use a grill pan: No outdoor grill? Cook these skewers on a preheated grill pan over medium-high heat on the stovetop.
Equipment
- Wooden or metal skewers (if using wooden, soak them first)
- Mixing bowl or large zip-top bag for marinating
- Small bowl
- Tongs or grill spatula
- Meat thermometer
Substations & Variations
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce to make them gluten-free.
- Make it dairy-free: This recipe is naturally dairy-free!
- Chicken thighs: Swap chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat (just watch cooking time so it doesn’t dry out).
- Honey: Maple syrup works well as a natural sweetener.
- Mix up the veggies: Mix it up with mushrooms, cherry tomatoes, or snap peas—whatever’s fresh and in season!
- Make it spicy: Add chili flakes or a dash of sriracha to the marinade for some heat.
- Add fresh herbs: Toss in chopped cilantro, basil, or green onions to the marinade for a fresh twist.
- Swap the protein: Try shrimp, tofu, or beef strips for different grilled kabob options.
Storage & Freezing
Storing: Keep leftover grilled chicken kabobs in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F for about 10 minutes or toss them back on the grill to warm and re-char. You can also freeze cooked kabobs for up to 2 months—just thaw overnight in the fridge before reheating.
Freezing: It’s best to freeze just the marinated chicken (uncooked) without the veggies, as zucchini, squash, and peppers can get mushy. Store in a zip-top bag for up to 2 months, then thaw, add fresh veggies, and grill.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these grilled chicken skewers:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Grilled Honey Soy Chicken Kabobs
Ingredients
- 3 pounds boneless skinless chicken thighs, around 8 - 10 pieces
- ⅓ cup low-sodium soy sauce, or tamari for a gluten-free option
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 large garlic cloves, minced (about 1 tbsp)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small red onion, quartered into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 large zucchini, cut into ½-inch coins
- 1 large summer squash, cut into ½-inch coins
Instructions
- Prep the Chicken: Trim excess fat off the chicken and cut it into bite-sized pieces, roughly 1 inch to 1.5 inches each. Set aside.
- Prep Skewers: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Make Marinade: In a small bowl, whisk together the soy sauce, honey, Dijon mustard, minced garlic cloves, salt, and pepper. Optional: if you want extra sauce for drizzling later, set aside a few tablespoons of this marinade before adding the chicken.
- Marinate Chicken: Add the chicken pieces to a large zip-top bag or mixing bowl with a lid, and pour in the marinade. Shake or stir to coat the chicken evenly. Marinate in the fridge for at least 30 minutes, or up to 6 hours for more flavor.
- Preheat Grill: Preheat your grill to medium-high heat (375 – 400°F) and brush with oil or spray with nonstick spray.
- Prep Skewers: Thread the skewers by alternating marinated chicken with pieces of onion, bell peppers, zucchini, and squash. If some chicken pieces are too thin, fold them in half before skewering.
- Grill Skewers: Place the skewers on the hot grill and cook for 3 – 4 minutes per side, or until lightly charred and cooked through, about 10 – 13 minutes total. The internal temperature of the chicken should reach 165°F.
- Transfer skewers to a serving platter and let them rest for 5 minutes. Drizzle with the reserved sauce if using, and enjoy!
Jennifer G says
Made these for dinner tonight and they were so juicy! The dijon mustard in honey soy sauce was actually great, would never have thought to do tbat. Fantastic all around!!!
Jessica Parker says
Delicious! Great flavor and easy to make. We used chicken breast and thighs, and the thighs were so good- more flavorful and tender. We served it over coconut rice, and the kids loved it too, even the vegetables. This will be a regular for us this summer.
Austin kemplin says
This was perfect and a summer staple!
Kayla Campana says
10/10 recommend this recipe! Super easy and delish - will definitely be a consistent recipe for me this summer!
Anna R says
Actually incredible!! So much better than chicken breast.