Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- Wooden or metal skewers (soaked in water for 30 minutes if wooden)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Step 2: Add the chicken cubes to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 3: Thread the marinated chicken, bell pepper, and onion onto the prepared skewers, alternating ingredients.
- Step 4: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Step 5: Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and the vegetables are tender. Baste with any remaining marinade during the last few minutes of grilling.
- Step 6: Remove from grill and let rest for a few minutes before serving. Serve immediately and enjoy!
Notes
- Leftover skewers are best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, basting with a little extra honey for extra glaze.
- Serve these skewers over a bed of fluffy rice or quinoa for a complete and satisfying meal.
- For extra flavor, consider adding a squeeze of fresh lime juice to the honey garlic sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American