Juicy Honey Garlic BBQ Chicken (Printable Version)

Tender chicken in a honey-garlic BBQ glaze, skewered and grilled until caramelized and juicy.

# What You Need:

→ Chicken

01 - 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes

→ Honey Garlic BBQ Marinade & Sauce

02 - ⅓ cup honey
03 - ⅓ cup soy sauce (use gluten-free tamari if needed)
04 - 3 tablespoons BBQ sauce
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon chili flakes (optional)

→ Skewer Vegetables (Optional)

11 - 1 red bell pepper, cut into chunks
12 - 1 yellow bell pepper, cut into chunks
13 - 1 red onion, cut into wedges

# How To Make It:

01 - In a medium mixing bowl, whisk together the honey, soy sauce, BBQ sauce, minced garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes until smooth and well combined.
02 - Measure out ¼ cup of the marinade and set it aside for basting during grilling or for serving as a finishing sauce.
03 - Add the chicken cubes to the remaining marinade and toss thoroughly to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water and let them soak for at least 30 minutes to prevent scorching on the grill. Metal skewers require no preparation.
05 - Thread the marinated chicken pieces onto the skewers, alternating with red and yellow bell pepper chunks and red onion wedges for even cooking and visual appeal.
06 - Heat the grill or grill pan to medium-high, targeting approximately 400°F. Lightly brush the grates with oil to prevent sticking.
07 - Place the assembled skewers on the hot grill and cook for 12 to 15 minutes, turning every few minutes and basting generously with the reserved marinade, until the chicken is fully cooked through and develops a lightly charred exterior.
08 - Remove the skewers from the grill and serve immediately while hot. Garnish with fresh parsley or sesame seeds if desired.

# Expert Suggestions:

01 -
  • The marinade does double duty as a basting sauce, so every layer of flavor builds on the last one.
  • Chicken thighs stay incredibly juicy even if you accidentally leave them on the grill an extra minute, which I have done more times than I care to admit.
02 -
  • Do not skip reserving that quarter cup of marinade before it touches raw chicken because you cannot use the leftover marinade as a finishing sauce without boiling it thoroughly first.
  • Thread the vegetables close to the chicken pieces so the flavors mingle on the grill but leave a tiny bit of space for even charring.
03 -
  • Pat the chicken pieces dry with a paper towel before adding them to the marinade so the sauce clings better and you get a nicer sear on the grill.
  • Let the skewers rest for two to three minutes off the heat before serving because the juices redistribute and every bite stays tender and moist.

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