I remember the first time I made these honey garlic chicken skewers — the glaze bubbled and thickened so quickly that the whole kitchen smelled like a takeout counter. They’re a sweet-and-savory crowd-pleaser that come together fast, and they work just as well for a relaxed weeknight dinner as they do for backyard barbecues or lunchboxes. If you want a simple skewer recipe that caramelizes beautifully and travels well, this is the one to keep in your rotation. For an alternate slow-cooker take when you’re short on hands-on time, try this Crockpot honey garlic chicken recipe to compare textures and convenience.

Why you’ll love this dish

These skewers hit the sweet, salty, and garlicky notes everyone asks for. They’re quick — from cutting to plate in about 30–40 minutes — and budget-friendly because boneless chicken breasts stretch a long way. The honey-sauce caramelizes on the grill for that irresistible glaze without needing complicated equipment or hard-to-find ingredients.

“Family favorite: five minutes to prep, twenty minutes to devour. Great for picky eaters and easy to scale up.” — home cook review

Make them for weeknight dinners, potlucks, or when you want an easy appetizer that still looks impressive. They’re also a good choice for meal-prep if you swap grilling for oven-roasting.

Step-by-step overview

You’ll cube the chicken and thread it onto soaked bamboo skewers, make a quick honey-garlic sauce on the stove, thicken it with a cornstarch slurry, then grill or roast the skewers and brush them with the sauce to caramelize. The sauce cooks separately (so the cornstarch can thicken) and is applied toward the end so it doesn’t burn. Expect about 10–12 minutes total hands-on cooking time and a few extra minutes for sauce reduction.

What you’ll need

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (evenly sized for uniform cooking)
Bamboo skewers, soaked in water for 30 minutes (prevents burning)
1/4 cup butter (or use neutral oil for less richness)
4 cloves garlic, minced (fresh is best)
1/2 cup honey
1/4 cup apple cider vinegar (adds brightness)
1/4 cup soy sauce (use low-sodium to control salt)
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup water (for the cornstarch slurry)

Notes: If you prefer boneless skinless thighs (more forgiving and juicier), they work too. For a different take on breasts, see this honey garlic chicken breasts recipe for variations on cooking method.

Step-by-step instructions

Preheat your grill to medium-high (or preheat the oven to 400°F / 200°C). If using the oven, line a sheet pan with foil and set a wire rack on top.
Thread the 1-inch chicken cubes onto the soaked bamboo skewers, leaving a little space between pieces so heat can circulate.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
Stir in the honey, apple cider vinegar, soy sauce, and brown sugar. Bring the mixture to a gentle simmer.
Mix 2 tablespoons cornstarch with 1/4 cup (about 60 ml) water until smooth, then whisk the slurry into the simmering sauce. Cook for 1–2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
Grill the skewers 3–4 minutes per side, turning once, until they’re cooked through (no pink in the center) and have grill marks. If oven-roasting, bake for about 12–15 minutes, turning once halfway.
In the last 1–2 minutes of cooking, brush the skewers generously with the honey-garlic sauce and let it caramelize — watch carefully so it doesn’t char.
Remove skewers from heat and let them rest for 3–5 minutes before serving to allow juices to redistribute.

Pro tip: check doneness with an instant-read thermometer — chicken should reach 165°F (74°C).

Best ways to enjoy it

Serve these skewers straight from the grill with sesame seeds and thinly sliced scallions on top. They pair beautifully with:

Steamed jasmine rice or coconut rice
A crisp cucumber salad to cut the sweetness
Grilled pineapple for a tropical twist
Warm pita or naan and a sprinkle of chopped cilantro

If you like a different presentation, strip the chicken off the skewers and toss it into a grain bowl with roasted veggies. For another serving style using breasts, this honey garlic chicken breasts recipe shows plating ideas that translate well to skewers.

Storage and reheating tips

Refrigerating: Store cooled skewers (or leftover chicken removed from skewers) in an airtight container for up to 3–4 days.
Freezing: For longer storage, freeze the cooked chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat in a 350°F oven for 8–10 minutes or until warmed through; brushing a little extra sauce on them keeps the glaze glossy. You can also reheat in a skillet over medium-low heat with a splash of water to loosen the sauce. Avoid microwave reheating if you care about texture — it makes the glaze rubbery.

Always cool leftovers within two hours and reheat to at least 165°F (74°C) for food safety.

Pro chef tips

Soak skewers for at least 30 minutes to prevent flare-ups and burning on the grill.
Cut chicken into uniform 1-inch cubes for even cooking.
Bring chicken to room temperature for 15 minutes before grilling to reduce overcooking on the outside.
Don’t brush sauce too early — sugar in the honey can burn. Apply glaze in the last minutes.
If your sauce tightens too much after resting, stir in a tablespoon of hot water to loosen it. For a slow-cooker shortcut with veggies, check this slow-cooker honey garlic chicken and veggies for ideas on hands-off prep and batch cooking.

Creative twists

Spicy honey-garlic: add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
Sesame crunch: finish with toasted sesame seeds and a drizzle of toasted sesame oil.
Tropical: thread pineapple chunks between chicken pieces for caramelized fruit.
Gluten-free: swap soy sauce for tamari or coconut aminos.
Vegetarian swap: use extra-firm tofu, pressed and cubed, and reduce cooking time to prevent drying.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs are juicier and more forgiving. Reduce cook time slightly if the pieces are larger, and still target an internal temp of 165°F.

Q: How long does the sauce keep?
A: Stored in the fridge in a sealed jar, the sauce will keep for up to 7 days. Reheat gently before brushing on skewers; if it separates, whisk it smooth over low heat.

Q: Can I make these ahead for a party?
A: You can grill or roast the skewers, cool them, and reheat briefly before serving. For best texture, reheat in a hot oven or under a broiler for 1–2 minutes to revive the glaze.

Q: My sauce is too thin or too thick — what should I do?
A: If too thin, simmer a little longer to reduce; if too thick, whisk in a teaspoon or two of hot water until you reach the right consistency.

Q: Is this recipe kid-friendly?
A: Absolutely. The mild sweet garlic flavor tends to be a hit with kids. Keep some sauce on the side if younger eaters prefer less glaze.

Conclusion

If you want to compare different glaze textures and recipe approaches, Kitchen Sanctuary’s take on honey garlic skewers offers a helpful comparison to sharpen your technique: Kitchen Sanctuary’s honey garlic chicken skewers. For another home-cook perspective and plating ideas, see Julie Elsdon-Height’s version here: Julie Elsdon-Height’s honey garlic chicken skewers post.