Chicken kabobs marinated in a sweet and sour sauce are a fun alternative to usual barbecue fare. The honey-soy mixture does double duty as a marinade and a basting sauce, adding delicious flavor to every bite of juicy chicken. Use fresh mushrooms, cherry tomatoes, or other veggies and marinate overnight if desired. Don’t have a grill? These can be cooked under your broiler.
Make restaurant-worthy chicken kabobs at home with this top-rated recipe. These sweet-savory chicken kabobs are beloved by all in the community for a few reasons: They’re easy to assemble and grill, they’re super versatile, and (most importantly) they’re absolutely irresistible.
Make the marinade: Whisk Johnny D's Bees Honey, soy sauce, oil, and black pepper together in a large glass bowl.
Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
Serve hot and enjoy!
