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- Meat and poultry
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- Easy chicken
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Honey, soy sauce and garlic make a terrific marinade and basting sauce for chicken kebabs with your favourite vegetables - try onion, peppers, cherry tomatoes or mushrooms. Barbecue or grill.
3725 people made this
- 4 tablespoons vegetable oil
- 5 tablespoons honey
- 5 tablespoons soy sauce
- 1/4 teaspoon freshly ground black pepper
- 8 skinless, boneless chicken breast fillets - cut into cubes
- 2 cloves garlic
- 5 onions, cut into pieces
- 2 red peppers, cut into pieces
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat barbecue for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the cooking grate. Cook kebabs for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(2971)
Reviews in English (1958)
by Sous Andy
This is an excellent recipe, and lives up to all the reviews. A few things to remember. 1. Double the sauce, or you won't have enough. 2. If you're going to baste with the sauce, do it in the last minutes of of cooking. 3. Marinating the chicken and veggies is a MUST, and the longer the better. I left them for about 8 hours. 4. If you're using wooden skewers, don't forget to soak them in water for a few hours, or they'll burn. 5. If you lower your bbq temperature a bit, you'll be able to put the veggies and chicken on the same skewers and they'll come out cooked to perfection. Oh, and you've got to add some pineapple pieces.-18 Jul 2008
Used different ingredients.We had a party and decided to serve these for something a little different. They were a hit!! People are still talking about them 2 months later. We marinated prawns in addition to the chicken and added pineapple to the skewers. They were fabulous.-18 Jul 2008
Something else.This was really good. The only thing that I did differently was to put all the chicken together on skewers and the veggies together on skewers. This way, if the veggies got done first they didn't burn while waiting for the chicken.-18 Jul 2008
1. In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat barbecue for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the cooking grate. Cook kebabs for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Smoked Marinated Chicken Skewers
- 3 lbs skinless, boneless chicken breasts
- 1/2 cup soy sauce or tamari
- 1/2 cup raw honey
- 6 TBS toasted sesame oil
- 3 TBS orange juice
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp cracked black pepper
- 16 oz button mushrooms
- 1 large or 2 medium red or green bell pepper
Total time: 3 hour 30 min – Prep time: 2 hour – Smoke time: 1 hour 30 min – Serves: 6 people
1. In a large covered dish, whisk together the honey, soy sauce, sesame oil, and orange juice. Stir in the garlic, ginger, and pepper. Set aside 1/3 cup of the marinade in another bowl.
2. Cut the chicken into 1” cubes. Add the chicken to the larger portion of marinade and toss to coat. Cover and place in the refrigerator for approximately 2 hours. After 2 hours remove the chicken from the fridge and set aside to come to room temperature while you proceed to step 3.
3. Soak your skewers in water. Wipe clean the mushrooms. Leave whole the ones that are roughly the same size as the chicken. Large mushrooms can be sliced in half. Slice the pepper in half and remove the seeds, pith, and stem. Cut the pepper into roughly the same size pieces as the chicken.
4. Remove 1 or 2 racks from the smoker to place the skewers on. Prepare your smoker by adding wood chips to the tray and water to the bowl. Preheat the smoker to 250°F. Open the top vent.
5. While the smoker is heating up, assemble the skewers. Start with chicken, then bell pepper, then mushroom and keep going in that order until the skewers are assembled and placed on the rack. Spoon any leftover marinade that the chicken was in over the skewers and discard the rest, except for the portion that was put aside. Place the rack inside the smoker and cook for 30 minutes. Rotate the skewers and cook for another 30 minutes. At 60 minutes check the wood chips and water. Replenish as needed.
6. At 75 minutes brush or mop the skewers with the reserved marinade (not the one that was in contact with raw chicken). Rotate and brush again until all the marinade is used. Smoke the skewers for another 15 to 20 minutes or until the internal temperature of the chicken is at least 165°F to 170°F.
Serve the skewers with plenty of napkins or remove the chicken and vegetables to a platter and serve with cooked rice.
Honey soy chicken drumsticks with coconut cream rice
Sweet, sticky and oh-so good, these chicken drumsticks make for a perfect weeknight dinner. Pair with coconut cream rice – or steamed, if you'd prefer to keep things simple – and a selection of your favourite greens.
- ½ cup honey
- ½ cup kecap manis (see Note)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 clove garlic, crushed
- 1 kg chicken drumsticks
- 4 tbsp sesame seeds
Coconut cream rice
- 1½ cups medium grain rice
- 400 ml coconut cream
- 1½ cups water
- 1 tsp salt
- steamed greens, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large ceramic bowl, combine honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic, mix well. Add the chicken drumsticks, toss to coat. Cover and set aside for 30 minutes to marinate.
Transfer chicken and marinade to a roasting tin. Roast for 45 minutes, turning chicken every 15 minutes.
In the meantime, lightly toast sesame seeds in a small skillet. Remove from oven and sprinkle with sesame seeds.
To make the coconut cream rice, place rice, coconut cream, water and salt in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered over low heat for 10 minutes. Remove from the heat. Stand and cover for 10 minutes.
Serve chicken with coconut rice and steamed greens.
• This is an Indonesian sweet soy sauce available from most Asian supermarkets.
Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.
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While the chicken and veggies are enough for a meal on their own, here are some ideas to beef up your meal:
- Author: Thriving Home
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 – 6 servings 1 x
- Category: Chicken
- Method: Grill
- Cuisine: American
This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy!
- 1/4 cup extra virgin olive oil
- 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free tamari soy sauce.)
- 1/3 cup honey
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 – 3 bell peppers, seeded and cut into bite-sized pieces (any color)
- 1 red onion, cut into bite-sized chunks
Make It Now:
- In a mixing bowl, whisk together the oil, soy sauce, honey, black pepper, and garlic.
- Add the chicken and veggies to the marinade, cover, and let it marinate in the refrigerator for about 2 hours.
- Preheat grill to medium heat (around 350-400 degrees).
- Thread the veggies and chicken on skewers and discard the remaining marinade.
- Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.
Freeze For Later: To a gallon-sized freezer bag or container, add all the ingredients except the peppers and onions. Seal and toss gently to combine. Freeze.
Prepare From Frozen: Note: You will need the chopped peppers and onions on hand to complete this meal. Thaw completely using one of these three safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.
We get our meat from ButcherBox * . The chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source all your healthy meat, from grass-fed beef to uncured bacon, and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox .
- 1/2 cup honey
- 2 tablespoons soy sauce
- 8 skinless chicken drumsticks (about 3 pounds total)
- Coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
How to cook chicken skewers in the oven
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by mixing the olive oil and spices in a large bowl.
Cut the chicken into cubes and toss with the seasoned olive oil.
Thread them on skewers, then bake for 15 minutes at 450°F.
If your pan is broiler-safe, you can finish by broiling the skewers for a couple of minutes.
Honey Garlic Chicken Skewers
When company’s coming there’s nothing I enjoy more than EASY appetizers. Today I’m happy to be sharing my Honey Garlic Chicken Skewers recipe with you all. This is a simple, yet delicious appetizer recipe that my guests enjoy.
The most important thing about my recipe is the chicken I choose. I believe in choosing quality ingredients and with my chicken I choose to use Canadian chicken. I’ve had the pleasure of working with Chicken Farmers of Canada for years and these days I always look for their Raised By A Canadian Farmer logo in the grocery store.
Canadian chicken farmers have always been proud to provide Canadians with the highest quality chicken. Our farmers adhere to a strict mandatory On-Farm Food Safety Assurance Program (OFFSAP), a national standard that has received federal, provincial and territorial government recognition and full recognition by the Canadian Food Inspection Agency. They also follow a mandatory and auditable Animal Care Programto ensure high animal care standards are being upheld on Canadian chicken farms across Canada.
Knowing that my chicken is raised by the Chicken Farmers of Canada just gives me confidence in what I’m serving my family and friends. If you’re not seeing this logo on the chicken in your grocery store, go ask your retailer to carry it!
I hope you dig this recipe as much as we do and if you’re looking for more chicken appetizer recipes, make sure to check out my friends Stacey (ThisLilPiglet.net) and Randa (TheBewitchinKitchen.com) who are joining me in creating chicken apps this week.
Don’t forget to check out our Holiday Entertaining Guide for more fantastic recipes.
Honey-soy chicken and vegetable skewers
These mouthwatering chicken and vegetable skewers are coated in a sweet and savory Chinese marinade then grilled outdoors to bring out the most flavor. The mixture of honey, soy sauce, and hoisin sauce creates a delicious marinade that goes beautifully with chicken. It also complements the natural sweetness of the peppers, zucchini and red onion. And the mixture acts both as a flavorsome marinade before cooking, as well as a luscious basting sauce for the skewers as they grill, which gives them so much flavor.
We add an assortment of colorful, healthy vegetables to these skewers to make a small amount of chicken go a long way. Fresh mushrooms, cherry tomatoes and pineapple pieces can also be used. And you can replace the chicken with bite-sized pieces of firm fish like tuna or swordfish.
The beauty of these skewers is that they’re quick and easy to make, so they’re perfect for a casual alfresco meal. But when the weather’s bad, they can also be cooked indoors in a stove-top grill pan or electric grill, or under the oven broiler (we’ve even had great success cooking these skewers on a panini press).