Sticky Honey Garlic Chicken Skewers

Ingredients

For the chicken

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1–1½-inch pieces

• 1 tablespoon olive oil

• ½ teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• Wooden or metal skewers

For the honey garlic marinade

• ¼ cup honey

• 3 tablespoons soy sauce

• 4 cloves garlic, minced

• 1 tablespoon lemon juice or rice vinegar

• 1 tablespoon olive oil

• 1 teaspoon grated fresh ginger (optional)

• ½ teaspoon chili flakes (optional)

For garnish

• Chopped fresh parsley or cilantro

• Sliced green onions

• Sesame seeds (optional)

Instructions

1. Prepare the chicken. Cut the chicken thighs into evenly sized pieces so they cook at the same rate.

2. Make the marinade. In a bowl, whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, ginger, and chili flakes.

3. Marinate. Add the chicken, paprika, garlic powder, salt, and black pepper. Mix well, cover, and refrigerate for 30 minutes to 2 hours. Reserve a little clean marinade before adding raw chicken if you want extra sauce.

4. Prepare the skewers. If using wooden skewers, soak them in water for 20–30 minutes. Thread the chicken pieces onto the skewers, leaving a little space between them.

5. Grill the chicken. Preheat a grill or grill pan to medium-high heat. Cook the skewers for about 12–16 minutes, turning every 3–4 minutes, until browned and caramelized.

6. Glaze. Brush with reserved, unused marinade during the final few minutes of cooking. Never brush on marinade that has touched raw chicken unless you boil it thoroughly first.

7. Check doneness. The thickest chicken pieces must reach an internal temperature of 165°F (74°C).

8. Serve. Garnish with parsley or cilantro and green onions. Serve hot with steamed rice, roasted vegetables, or a fresh salad.

Oven-baked method

• Preheat the oven to 425°F (220°C).

• Arrange skewers on a foil-lined baking tray.

• Bake for 18–25 minutes, turning halfway through.

• Broil for 1–3 minutes at the end for extra caramelization, watching closely so the honey does not burn.

• Confirm the chicken reaches 165°F (74°C).

Quick tips for the best results

• Use chicken thighs: They remain juicier than chicken breast.

• Avoid burning the glaze: Honey browns quickly, so turn the skewers frequently.

• For extra sauce: Simmer the reserved marinade in a small saucepan until bubbling and thickened.

• For meal prep: Marinate the chicken in the refrigerator, not at room temperature.

Nutrition information (approximate)

Per serving, assuming 4 servings and excluding rice or side dishes.

Values vary with the chicken cut and amount of marinade consumed.

Nut information: This recipe contains no tree nuts or peanuts in its basic form. Sesame seeds are optional and are a separate allergen. Check soy sauce and other packaged ingredients for allergy warnings and cross-contact information.