Honey-Glazed Chicken Kabobs Recipe
Honey-Glazed Chicken Kabobs Recipe photo by Taste of Home

Honey-Glazed Chicken Kabobs Recipe

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“This is my husband’s favorite ‘special day’ meal. I serve it with rice pilaf, salad and grilled garlic bread.” —Tracey Miller, Aiken, South Carolina
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup honey
  • 1/2 cup canola oil
  • 1 tablespoon prepared horseradish
  • 2 teaspoons steak seasoning
  • 2 garlic cloves, minced
  • 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 large sweet red pepper, cut into 1-1/2-inch chunks
  • 1 large green pepper, cut into 1-1/2-inch chunks
  • 1 large onion, cut into 1-1/2-inch wedges

Nutritional Facts

1 each: 363 calories, 22g fat (2g saturated fat), 73mg cholesterol, 395mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 28g protein


  1. In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade. Yield: 6 servings.
Originally published as Honey-Glazed Chicken Kabobs in Simple & Delicious June/July 2010, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 30, 2014

"This is absolutely delicious and easy to make! I made them for a dinner rehearsal for a wedding for 20 people they all said they were the best they had ever had! I did add chunks of pineapple and squash with mushroom caps ...wonderful"

Reviewed Jul. 10, 2014

"This is delicious and very easy to make! I let my chicken marinate overnight, and it was wonderful! I also added mushrooms and pineapple to the kabobs, and my daughter loved them. I'll be making this again soon!"

Reviewed May. 18, 2014


Reviewed Jun. 16, 2012

"We have modified the recipe to put in a grill pan with holes on the BBQ. It is then more like a stir-fry. We love to entertain

with it on the menu."

Reviewed Jun. 13, 2012

"Delicious, everyone loved it. Will definitely make again."

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