Description
Juicy chicken cubes glazed with a hot honey and soy sauce blend, grilled to perfection for a sweet-spicy fusion. Marinated in umami-rich flavors, these kabobs offer a sticky caramelized crust and tender meat.
Ingredients
2 lbs boneless, skinless chicken (cubed into 1″)
1/2 cup soy sauce (low-sodium preferred)
1/3 cup olive oil
4 cloves garlic (minced, optional: roast before mincing)
2 tbsp hot honey
1 tbsp blackstrap molasses (or substitute with brown sugar)
1 tsp ground ginger
Instructions
Combine soy sauce, olive oil, garlic, molasses, and ground ginger in a bowl.
Add cubed chicken and toss until evenly coated.
Chill for 30 minutes or refrigerate up to 24 hours.
Thread chicken onto soaked wooden or metal skewers.
Strain excess marinade into a container for basting.
Preheat grill to 350-400°F.
Cook kabobs 10 minutes, rotating and basting every 2 minutes.
Flip skewers, brush with hot honey glaze, and grill 5-7 minutes until sticky.
Use a thermometer to confirm 165°F internal temperature.
Rest kabobs off heat for 5 minutes.
Notes
Use metal skewers for even cooking and to avoid flare-ups.
Marinate overnight for deeper flavor.
Brush honey glaze in final 5-7 minutes to prevent burning.
No alcohol or pork products used in this version.
Nutrition
- Serving Size: 1 skewer
- Calories: 420
- Sugar: 30g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg