Hot Honey Grilled Chicken Skewers
Why You’ll Love This Recipe
I first made these Hot Honey Grilled Chicken Skewers on a whim during a summer heatwave. I had some chicken breasts in the fridge and a bottle of hot honey I bought on a whim. I didn’t want to turn on the oven. So I fired up the grill.
The first batch taught me a lesson. I was impatient and didn’t let the marinade really soak in. The chicken was okay, but it was missing that deep, sticky sweetness. I went back to the drawing board. I learned that the secret is in the double glaze. You baste them as they cook, and then you brush on a fresh layer right at the end. That final coat stays bright and punchy.
These Hot Honey Grilled Chicken Skewers solve the problem of boring, dry grilled chicken. The honey caramelizes on the grill grates, creating a gorgeous char. The chili flakes give you a gentle warmth that builds with every bite. It is the perfect balance of sweet and heat. This is the recipe that made my family actually excited about grilled chicken again. For more on the history of honey in cooking, check out this article on honey.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1.5-inch cubes
- 1/3 cup hot honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- Wooden or metal skewers (if using wooden, soak them in water for 30 minutes first)
- Fresh cilantro or parsley for garnish (optional)
- Flaky sea salt for finishing
Step-by-Step Directions
- Take a large bowl and whisk together the hot honey, soy sauce, apple cider vinegar, olive oil, minced garlic, red pepper flakes, and black pepper. Reserve about 2 tablespoons of this mixture in a small bowl for the final glaze. Set it aside.
- Drop your chicken cubes into the large bowl with the remaining marinade. Use your hands to toss everything together, making sure every piece of chicken is completely coated. Cover the bowl with plastic wrap and stick it in the fridge. Let it sit for at least 30 minutes. An hour is even better.
- While the chicken marinates, get your grill ready. You want a medium-high heat, around 400 to 450 degrees Fahrenheit. If you are using a charcoal grill, wait until the coals are covered with a thin layer of white ash.
- Thread the marinated chicken pieces onto your skewers. Do not cram them together. Leave a tiny gap between each piece so the heat can circulate and you get those nice browned edges.
- Place the skewers directly on the hot grill grates. Let them cook without moving them for 4 to 5 minutes. You will see the edges start to caramelize and turn a deep golden brown. The smell is incredible.
- Flip each skewer using tongs. Brush them with some of the leftover marinade from the large bowl. Cook for another 4 to 5 minutes. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- In the final minute of cooking, take your reserved 2 tablespoons of fresh hot honey mixture and brush it all over the skewers. This is the key step. This final glaze stays glossy and bright.
- Pull the skewers off the grill immediately. Let them rest on a cutting board for 3 minutes. Sprinkle with flaky sea salt and fresh herbs if you like.
Pro Tips for Success
The biggest mistake I made my first time was not reserving that final glaze. If you brush on the same marinade you used for the raw chicken at the very end, you are just putting raw chicken juice back on the cooked meat. Always set aside a clean portion for the final brush.
Do not skip soaking wooden skewers. If you do, they will catch fire on the grill. I learned this the hard way when I had to pull a flaming skewer off the grill with my bare hands. It was not fun.
Let the chicken rest after grilling. If you cut into it right away, all those beautiful juices will run out onto the board. You will be left with dry chicken. Three minutes is all it takes. For more on the science of resting meat, read this article on resting meat.
Servings and Timing
This recipe makes about 4 to 6 skewers, which is perfect for 4 people as a main dish or 6 people as an appetizer. Prep time is about 10 minutes, plus 30 minutes of marinating. Cook time is around 10 minutes. Total time is about 50 minutes.
Variations and Substitutions
You can easily swap the chicken breasts for boneless skinless chicken thighs. Thighs are more forgiving and stay extra juicy. Just increase the cook time by a minute or two per side. If you want a milder heat, use half the red pepper flakes or leave them out entirely. For a bigger kick, add a pinch of cayenne pepper to the marinade. You can also use this same marinade on shrimp or firm tofu. Just reduce the grilling time for shrimp to 2 to 3 minutes per side.
What to Serve With This
These skewers are fantastic with a simple side of Creamy Cucumber Salad. The cool, crisp cucumber balances the heat perfectly. I also love serving them with Grilled Corn on the Cob slathered in butter. It makes for a complete summer meal.
Storage and Reheating
Store any leftover Hot Honey Grilled Chicken Skewers in an airtight container in the fridge for up to 3 days. To reheat, I recommend using the oven or an air fryer. Place the skewers on a baking sheet and warm them at 350 degrees Fahrenheit for about 5 to 7 minutes. The microwave will make the chicken rubbery and the glaze will turn sticky and sad. If you are in a rush, you can reheat them in a hot skillet with a splash of water for a minute per side.
FAQs
Can I use frozen chicken for these Hot Honey Grilled Chicken Skewers?
You can, but you need to thaw it completely first. If you try to grill frozen chicken, the outside will burn before the inside is cooked. Thaw the chicken in the fridge overnight for the best results.
What happens if I accidentally leave the chicken marinating for 24 hours?
The chicken will be fine. The acid in the apple cider vinegar and the honey will start to break down the proteins a bit. The texture will be slightly more tender, almost like it has been velveting. It will not be mushy. Just make sure you do not leave it longer than 24 hours.
Can I cook these Hot Honey Grilled Chicken Skewers on a slanted camping grill?
Yes, but you need to be careful. The heat will be uneven. Place the skewers on the hotter side of the grill to get a good sear, then move them to the cooler side to finish cooking through. Keep a close eye on them so they do not burn.
My honey crystallized in the bottle. Can I still use it for this recipe?
Absolutely. Just warm the bottle in a bowl of hot water for a few minutes. Stir it until the crystals dissolve. Crystallized honey works perfectly fine in this recipe. It just needs a little heat to become liquid again.
Can I make these Hot Honey Grilled Chicken Skewers in the oven instead of on the grill?
Yes. Preheat your oven to 425 degrees Fahrenheit. Place the skewers on a wire rack set over a baking sheet. Bake for 12 to 15 minutes, flipping halfway through. For the final 2 minutes, switch the oven to broil to get some char on the edges. It is not the same as a live fire, but it works in a pinch.
Conclusion
These Hot Honey Grilled Chicken Skewers have become a staple in my summer cooking rotation. They are simple enough for a weeknight dinner but impressive enough for a backyard party. The sweet heat is addictive. I hope you give them a try and let me know how they turn out for you. Happy grilling.
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