These grilled honey soy chicken skewers are juicy, tender, and full of flavor. The marinade is simple: soy sauce, honey, Dijon, and garlic. I use chicken thighs and grill them until lightly charred. One serving packs 47 grams of protein. An easy summer dinner!
Honey Soy Chicken Skewers At A Glance
- ✅ Recipe Name: Grilled Honey Soy Chicken Skewers (Sweet & Savory!)
- 🕒 Ready In: ~55 minutes (15 min cook, plus 30 min marinating)
- 👪 Serves: 6 (about 12 skewers)
- 🍽 Calories: ~337 per serving
- 💪 Protein: ~47g per serving
- 🥣 Main Ingredients: Chicken thighs, soy sauce, honey, Dijon, garlic, bell peppers, zucchini, summer squash, red onion
- 📖 Dietary Info: High-protein, dairy-free, gluten-free option (use tamari)
- ⭐ Why You'll Love It: The Dijon in this honey soy marinade adds a tangy depth most skewer recipes skip. You mix everything in one bowl, and the chicken can marinate up to 6 hours, so it's an easy one to prep ahead.
SUMMARIZE & SAVE THIS CONTENT ON
I first shared these honey soy chicken skewers in 2021, and I've been grilling them every summer since. I originally tested them with chicken breast, but the thighs won out. They stay juicy on the grill, where the breast tends to dry out, and readers told me the same in the comments. One even said they were "so much better than chicken breast."
The marinade is a riff on my teriyaki chicken burgers with pineapple, another sweet-and-savory favorite. The Dijon is what sets it apart. It adds a tang that balances the honey, and it's the part readers comment on most.
I serve these with my Asian edamame crunch salad or carrot cucumber salad. When I want crunch and heat, my spicy Asian cucumber salad is the one. The cool cucumber plays off the warm, savory chicken.
Jump to:
- Honey Soy Chicken Skewers At A Glance
- Why You'll Love These Honey Soy Chicken Skewers
- The Simple Honey Soy Marinade
- Ingredients You'll Need
- Why I Use Chicken Thighs Instead of Breast
- Ingredient Substitutions & Variations
- How to Make Honey Soy Chicken Skewers (Step-by-Step)
- 1 Minute Video Tutorial
- Grilling Tips for Juicy, Charred Skewers
- Can You Make These in the Oven or Stove?
- What to Serve With Honey Soy Chicken Skewers
- How to Store, Freeze, and Reheat
- Grilled Chicken Skewers FAQs
- More Juicy Chicken Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Honey Soy Chicken Skewers
- A four-ingredient marinade: No special shopping, and it comes together in one bowl.
- 47 grams of protein per serving: A filling, high-protein dinner that doesn't feel heavy off the grill.
- Juicy every time: Thighs hold up to the heat and stay tender, even if you leave them on a minute too long.
- Made for a crowd: Six servings and about 12 skewers, so it scales easily for cookouts.
- Naturally dairy-free, easy gluten-free: Swap tamari for the soy sauce, and the whole thing is gluten-free.
The Simple Honey Soy Marinade
The marinade needs just four ingredients: soy sauce, honey, Dijon mustard, and garlic. Whisk them together in one bowl, no cooking required.
Here's what each one does:
- Soy sauce: The salty, savory base. I use low-sodium so the skewers don't turn out too salty. Tamari works if you need them gluten-free.
- Honey: Balances the soy with a little sweetness and helps the chicken caramelize on the grill.
- Dijon mustard: My not-so-secret addition. It adds a tang that keeps the marinade from tasting flat, and it's the part readers comment on most.
- Garlic: Fresh and minced. Worth using fresh over jarred here.
A pinch of salt and pepper rounds it out. Marinate the chicken for at least 30 minutes, or up to 6 hours for a deeper flavor.
⭐️⭐️⭐️⭐️⭐️
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
Ingredients You'll Need
- Chicken thighs: Boneless, skinless. They stay juicy on the grill and have more flavor than breast meat, which is why I use them in my grilled Greek chicken kabobs. About 3 pounds, or 8 to 10 thighs.
- Low-sodium soy sauce: The savory base of the marinade. Low-sodium keeps the skewers from getting too salty. Use tamari for a gluten-free version.
- Honey: Adds sweetness and helps the chicken caramelize and get a little sticky on the grill.
- Dijon mustard: A little tang that balances the honey and keeps the marinade from tasting flat.
- Garlic: Fresh and minced. It carries the whole marinade, so skip the jarred kind if you can.
- Salt and pepper: A pinch of each to season the chicken before it hits the grill.
- Bell peppers: One red, one yellow, cut into 1-inch pieces. They grill up sweet and add color.
- Zucchini and summer squash: Cut into half-inch coins so they finish in the same time as the chicken.
- Red onion: Quartered into 1-inch pieces. It softens and chars beautifully on the grill.
Scroll to recipe card for quantities!
Why I Use Chicken Thighs Instead of Breast
I tested this recipe both ways, and thighs won. Boneless, skinless chicken thighs stay juicy and tender on the grill, where breast tends to dry out fast over high heat. They also hold more flavor, so they soak up the honey soy marinade better.
You can use chicken breast if you prefer leaner meat. Just cut the pieces evenly and keep a close eye on the grill, since breast dries out fast. Pull it at 165°F.
A few readers have told me the same thing after making it. One said the thighs were "so much better than chicken breast," and another tried both cuts and found the thighs more flavorful and tender.
Ingredient Substitutions & 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.
How to Make Honey Soy Chicken Skewers (Step-by-Step)
- Step 1: Cut the chicken. Trim the thighs and cut them into bite-sized pieces, about 1 to 1.5 inches each.
- Step 2: Make the simple marinade. Whisk together the soy sauce, honey, Dijon, garlic, salt, and pepper in a small bowl.
- Step 3: Marinate. Add the chicken to the marinade and toss to coat. Chill for at least 30 minutes, or up to 6 hours.
- Step 4: Assemble the skewers. Thread the chicken, zucchini, and red onion onto the skewers, alternating as you go until each one is full.
- Step 5: Grill. Place the skewers on a preheated, lightly oiled grill or grill pan over medium-high heat. Grill until charred and the chicken hits 165°F, about 10 to 12 minutes.
1 Minute Video Tutorial
Grilling Tips for Juicy, Charred Skewers
- Get the grill hot before anything touches it. Preheat to medium-high, around 375 to 400°F, and let it run a few minutes so the grates are screaming hot. That initial sear is what gives you char instead of a slow, gray steam.
- Oil the grate, not the chicken. A quick wipe of oil on the hot grate keeps the skewers from sticking and tearing when you turn them. Honey marinades love to grab onto metal, so this matters more here than with a plain marinade.
- Watch the honey at the end. The sugar burns fast. I learned to do my basting with the reserved marinade in the last couple of minutes, because brushing it on early gets me black spots before the chicken is even done.
- Don't crowd the skewer. Leave a little space between each piece so the heat circulates and every side gets color. Packed-tight skewers steam instead of char.
- Pull at 165°F, then rest. Take them off the second the chicken hits 165°F, then rest 5 minutes so the juices settle and don't run out when you bite in.
Can You Make These in the Oven or Stove?
Yes, both work. No outdoor grill is no problem.
On the stove: A grill pan is my go-to. Set it over medium-high heat and cook the skewers as you would on the grill, turning until charred and the chicken reaches 165°F.
In the oven: Arrange the skewers on a foil-lined baking sheet and bake at 425°F for 20 to 25 minutes, turning once. Broil the last 2 to 3 minutes for color.
Either way, pull the chicken at 165°F and rest it for 5 minutes before serving.
What to Serve With Honey Soy Chicken Skewers
These skewers are sweet and savory, so I like sides that bring something cool, crunchy, or fresh to balance them. A few that I make on repeat:
- Spicy Asian cucumber salad: My top pick, especially when I want a little heat next to the sweet marinade.
- Healthy fried rice: Soaks up the extra marinade, making it a full meal. One reader served these over coconut rice, and her whole family loved it.
- Grilled corn and avocado salad: An easy one to throw on the grill at the same time.
- Thai mango salad: Bright and fresh, a nice contrast to the savory chicken.
- Watermelon feta salad: Cool and a little salty, exactly what you want next to grilled chicken in the summer.
How to Store, Freeze, and Reheat
- To store: Keep leftover skewers in an airtight container in the fridge for up to 3 to 4 days.
- To reheat: Warm them in the oven at 350°F for about 10 minutes, or toss them back on the grill to bring back some char. Avoid the microwave if you can, since it tends to dry out the chicken.
- To freeze: Freeze just the marinated raw chicken, without the veggies. Zucchini, squash, and peppers turn mushy after thawing. Store the chicken in a zip-top bag for up to 2 months, then thaw overnight in the fridge, add fresh veggies, and grill.
Grilled Chicken Skewers FAQs
At least 30 minutes, but up to 6 hours, gives you a deeper flavor. I don't go past 6 hours, since the salt in the soy sauce can start to change the chicken's texture.
Yes. Breast is leaner, so cut the pieces evenly and pull them at 165°F before they dry out. I prefer thighs because they stay juicier on the grill, but breast works well if you watch the time.
Sturdy veggies that grill at the same time as the chicken. I use bell peppers, zucchini, summer squash, and red onion. Mushrooms, cherry tomatoes, and snap peas work too.
Yes, soak them in water for about 30 minutes so they don't burn on the grill. Metal skewers skip this step.
165°F. Use a thermometer and pull the skewers the moment they hit it, then rest 5 minutes so they stay juicy.
More Juicy Chicken Recipes You'll Love
If you loved these honey soy chicken skewers, here are a few more to try next:
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 Skewers
Video
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!
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Anna R says
Actually incredible!! So much better than chicken breast.
Tati Chermayeff says
Hi Anna - SO HAPPY to hear that! Thank you so much for this 5 star review and glad you enjoyed these juicy chicken skewers.
California Cook says
I have made these twice now. Grilled them indoors on a grill pan. Great way to use up squash and peppers from my garden. They're just delicious I will be making these alot. Thank you for the recipe!
Tati Chermayeff says
So glad you've made them twice! A grill pan works perfectly indoors, and garden squash and peppers are the best way to make them. Thanks for the 5 stars!
Kayla Campana says
10/10 recommend this recipe! Super easy and delish - will definitely be a consistent recipe for me this summer!
Tati Chermayeff says
Music to my ears, Kayla. Thank you for reviewing!
Austin kemplin says
This was perfect and a summer staple!
Tati Chermayeff says
SO happy to hear this Austin. Thanks for the 5 star review!
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.
Tati Chermayeff says
Coconut rice sounds perfect with the honey soy glaze! LOVE IT! Thanks for leaving a 5 star review, Jessica!
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!!!
Tati Chermayeff says
Thank you Jennifer, so happy to hear your loved these honey soy chicken skewers. Super easy and YUM!