Super easy and healthy grilled honey soy chicken thigh and vegetable skewers. These tender and juicy Asian inspired chicken skewers are coated in a delicious homemade miso marinade, grilled to perfection, packed with flavor, and paired with tons of summer vegetables. Ideal for meal prep, family dinners, and summer grilling or BBQs.
Why you’ll love these tender chicken thigh skewers
One of the best parts of the summer (and summer weather) is getting outside and grilling with family or friends. Personally, deciding what to cook for a group can be stressful, and that’s why I am here to help! These simple chicken thigh skewers are the perfect delicious and healthy option that everyone will love! With only a few simple ingredients, this recipe is ideal for a summertime lunch or dinner. You can even save leftovers for meal prep!
This juicy and tender grilled chicken recipe is going to add variety to your typical cookout menu. First off, we are using tender chicken thigh rather than chicken breast. Second, we are incorporating an array of fresh grilled veggies. Third, we are marinating our chicken in a naturally sweet homemade honey soy sauce. Although I have always been a fan of cheeseburgers and hotdogs, these grilled chicken kabobs are next-level delicious!
This gluten free, dairy free, grain free and low carb recipe will quickly become a staple in your family dinners, friendly BBQs or individual meal prep routine!
Is chicken thigh healthy?
Yes! Chicken thigh is absolutely healthy! Although the term “healthy” is relative to every individual, this recipe is certainly good for you because it uses minimal ingredients, is high in protein, incorporates seasonal and fresh vegetables.
I love adding darker meats such as chicken thigh into my diet; not only because of the high protein content, but chicken thigh is also a wonderful source of iron, zinc, vitamin B12, and potassium. In addition, this recipe pairs chicken with a variety of vegetables including onion, bell pepper, zucchini, and yellow squash. These vegetables are an excellent source of vitamin C and vitamin A and are naturally rich in antioxidants. This recipe will leave you feeling satiated, full, and nourished!
Ingredients in grilled honey soy chicken thigh skewers
These tender chicken thigh skewers only require a few simple and good-for-you ingredients. In fact, this healthy dinner recipe has three easy steps: preparing and marinating the chicken thigh pieces, threading the cut-up vegetables and chicken onto skewers, and grilling the kabobs until they are lightly charred and super juicy.
chicken thigh & vegetable skewers:
- Boneless skinless chicken thighs: simple trim and cut between 8 – 10 pieces of the chicken thigh into 1-inch pieces. Chicken thigh is so juicy!
- Red onion: grab 1 small red onion and cut it up into 1-inch pieces. This adds a lovely tender sweetness to these grilled Asain chicken skewers.
- Red bell pepper: cut up 1 red bell pepper into bite-sized pieces. I love grilled bell peppers because they are naturally sweet and still have a little crunch to them!
- Yellow bell pepper: cut 1 medium yellow bell pepper into 1-inch pieces to thread onto your skewers
- Zucchini: grab 1 large zuchinni and cut it up. This adds a hearty dose of vitamin B6.
- Summer squash: finally, cut up 1 large yellow summer squash for lots of vitamins A.
homemade honey soy marinade:
- Soy sauce: we are using low-sodium soy said as the base of this homemade miso sauce. if you are gluten-free use tamari.
- Honey: add 2 Tablespoons of honey to naturally sweeten this miso honey sauce.
- Dijon mustard: whisk in 1 Tablespoon of dijon mustard to add a little tang to this soy based marinade.
- Garlic cloves: mince or finely chop 2 garlic cloves.
- Salt & pepper
Kitchen tools needed
I am all about simplicity and recipes that are accessible to everyone. This delicious Asian chicken thigh skewer recipe only requires a few easy kitchen tools to make a tasty dinner for the whole family. Here is a quick list of the kitchen tools you’ll need to make this healthy recipe:
- Small mixing bowl
- Skewers (either wooden or metal works!)
- Cutting knife
- Cutting board
- Grill or grill pan for stovetop
How to make healthy grilled honey soy chicken thigh skewers
These Asian inspired grilled honey soy chicken skewers are so easy to make. Plus, cleanup is super easy so you can go on enjoying your summer evening without having to worry about a pile of dishes.
To stary, carefully trim excess fat off of your chicken thigh pieces and then cut them into bite-sized pieces. They will roughly be about 1 inch each and set to the side while you prepare the marinade. In a small mixing bowl, whisk together the soy sauce, honey, dijon mustard, garlic, salt, and pepper until thoroughly combined.
Now, add the chicken into a plastic bag or mixing bowl with half of the marinade that was prepared and carefully shake the bag or mix the bowl to ensure that all of the chicken is coated. Place the bag or bowl into the refrigerator for at least 30 minutes or up to 6 hours to guarantee the maximum flavor of the chicken!
While your chicken is being refrigerated, preheat your grill to medium-high heat (375 – 400°F) and wipe it down with nonstick spray or an oil-dipped paper towel. Also, take the onion, bell peppers, zucchini, and summer squash and carefully cut them into bite-size pieces.
Then, start assembling the skewers! I like to thread my skewers by alternating between chicken and vegetable, but you can choose your ideal ratio. If any chicken pieces are too long and thin, you can easily fold them in half before threading them onto the skewer. Remember to soak wooden skewers in water for about 30 minutes prior to using them so they do not burn on the grill!
Now just grill your kabobs by placing them on the heated grill and grilling each side for about 3 – 4 minutes. Once each side is lightly charred with grill marks and the chicken is cooked through, they will be perfect! This will take about 10 – 13 minutes total.
Transfer Asian miso chicken thigh skewers to a serving platter to sit for about 5 minutes before drizzling the extra marinade sauce. Serve immediately and watch as everyone enjoys their new cookout favorite!
Chicken thigh vs. chicken breast
Chicken breasts and thighs are both great sources of protein! The main difference between the two is that chicken breast is considered white meat, while chicken thighs are considered dark meat. Chicken breasts have 26 grams of protein and 5 grams of fat per serving and chicken thighs have 22 grams of protein and 8 grams of fat, making the nutritional difference between the two very little.
Although chicken breasts are most common in many healthier recipes, I absolutely love using chicken thighs. They are so much juicier than chicken breasts, far more tender, and melt in your mouth delicious!
Can I use a grill pan to cook chicken kabobs?
Yes! I recommend using a larger grill pan: like this one. If you do not have a grill, you can simply cook these chicken thigh skewers on medium-high heat on the stovetop using a grill pan!
How do I tell when chicken thigh is cooked?
Since chicken thigh is a dark meat, it can be hard to tell if the chicken is done cooking based on color. I recommend using a meat thermometer. To make sure the chicken thigh is completely done, wait until it reads an internal temperature of 160°F. However, since we are using the chicken for kabobs, another easy way to check if they are done is cutting one cooked piece in half and if the juices run clear and it no longer looks raw, it should be done. If you are worried, there is no harm in grilling it for an extra minute or two!
How to store and reheat leftover
Storage: Simply store leftover honey soy chicken thigh skewers in one large airtight container or individual airtight containers if meal prepping in the fridge for 3 – 4 days. You can also wrap them in foil or wrap to maximize freshness.
Reheating: For the best results, reheat the chicken thigh kabobs in the microwave or on the stovetop.
What to serve with chicken thigh skewers:
These healthy honey soy chicken thigh skewers can be served with a variety of additions, depending on one’s preferences. I personally love eating them over a bed of brown rice, but you can easily serve them with a pita wrap or tortilla! Or if you’re trying to keep the meal gluten-free, try pairing fresh greens for a tasty summer salad.
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!
Grilled Honey Soy Chicken Thigh Skewers
- 3 pounds boneless skinless chicken thighs, between 8 - 10 pieces
- ⅓ cup soy sauce, or tamari if gluten-free
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 2 garlic cloves, minced (~ 1 teaspoon)
- ½ tsp salt
- ½ tsp 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 1/2-inch coins
- 1 large summer squash, cut into 1/2-inch coins
- Trim excess fat off the chicken and cut into bite-sized pieces (about 1-inch each). Set to the side.
- In a small bowl, whisk together the soy sauce, honey, dijon mustard, garlic cloves, salt, and pepper.
- Add trimmed chicken to a large zip lock bag or mixing bowl along with half of the marinade, saving the remaining marinade for grilling. Carefully shake the bag so all chicken is evenly coated. Refrigerate for at least 30 minutes and up to 6 hours for maximum flavor.
- Preheat grill to medium-high heat (375 - 400°F) and wipe down with nonstick spray or oil dipped paper towel.
- Thread the skewers by alternating chicken and veggies. If some chicken pieces are too long and thin, fold in half when threading onto the skewer. If using wooden skewers, make sure to soak them in water for 30 minutes so they do not burn on the grill.
- Place skewers on heated grill and cook each side for 3 - 4 minutes until lightly charred with grill marks and cooked through. This will take about 10 - 13 minutes total.
- Transfer skewers to a serving platter and let them sit for 5 minutes. Drizzle the extra sauce on top or serve on the side and enjoy!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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