Grilled Honey Soy Chicken Kabobs
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.
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
Grill pan option: No outdoor grill? You can cook these kebabs on a grill pan over medium-high heat on the stovetop.
Marinate ahead: For best flavor, marinate the chicken for at least 30 minutes—up to 6 hours is even better!
Wooden skewers tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Veggie swap: Feel free to switch up the veggies based on what’s in season—mushrooms, cherry tomatoes, and snap peas all work well.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or on the grill.
Nutrition
Calories: 337kcal | Carbohydrates: 14g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 941mg | Potassium: 997mg | Fiber: 2g | Sugar: 10g | Vitamin A: 919IU | Vitamin C: 69mg | Calcium: 54mg | Iron: 3mg
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