Grilled Honey Soy Chicken Thigh Skewers

tender grilled chicken thigh and summer vegetable skewers

Grilled Honey Soy Chicken Thigh Skewers

Super easy and healthy grilled honey soy chicken thigh and vegetable skewers. These tender and juicy 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.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

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

Instructions

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!

Notes

TO STORE: 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.

TO REHEAT: For the best results, reheat the chicken thigh kabobs in the microwave or on the stovetop.

Nutrition

Course Lunch & Dinner

Cuisine Asian, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!