Honey-Soya Sauce Chicken Kebabs

    2 hours 15 mins

    Honey, soya sauce and garlic make a terrific marinade and basting sauce for chicken kebabs with your favourite vegetables - try onion, capsicums, cherry tomatoes or mushrooms. Great on the barbecue!

    2543 people made this

    Serves: 12 

    • 3 tablespoons vegetable oil
    • 4 tablespoons honey
    • 4 tablespoons soya sauce
    • 1/4 teaspoon freshly ground black pepper
    • 8 skinless, boneless chicken breast fillets - cut into cubes
    • 2 cloves garlic, crushed
    • 5 onions, cut into wedges
    • 2 red capsicums, cut into pieces
    • 12 skewers
    • Oil for the barbecue grill grate

    Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

    1. In a large bowl, whisk together oil, honey, soya sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking.
    2. Place the chicken, garlic, onions and capsicums in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
    3. Preheat barbecue for high heat.
    4. Drain marinade from the chicken and vegetables, and discard. Thread chicken and vegetables alternately onto the skewers.
    5. Lightly oil the grill grate. Cook kebabs for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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    Reviews in English (1945)


    This is an excellent recipe, and lives up to all the reviews. A few things to remember. 1. Double the sauce, or you won't have enough. 2. If you're going to baste with the sauce, do it in the last minutes of of grilling. 3. Marinating the chicken and veggies is a MUST, and the longer the better. I put the chicken and veggies in separate zip-lock bags, and left them for about 8 hours. Every time I went to the fridge I turned the bags over. 4. If you're using wooden skewers, don't forget to soak them in water for a few hours, or they'll burn...I hate it when that happens. 5. If you lower your grill temperature a bit, you'll be able to put the veggies and chicken on the same skewers and they'll come out cooked to perfection. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature. If you have to take your hand away sooner, it's too hot. Oh, and you've got to add some pineapple chunks. Keep the faith and keep cooking.  -  04 May 2008  (Review from Allrecipes US | Canada)


    This was really good. The only thing that I did differently was to put all the chicken together on skewers and the veggies together on skewers. This way, if the veggies got done first they didn't burn while waiting for the chicken.  -  21 Sep 2002  (Review from Allrecipes US | Canada)


    Have tried this recipe 3 - 4 times over the past year with different cuts of chicken, etc. The absolute best way is to buy chicken thighs (bone in) and marinate for a minimum of 24 - 30 hours. I make batches of them and put 10-12 pieces in the fridge at a time. My family uses them as "grab and go's". Wonderful recipe!!!  -  23 Nov 2009  (Review from Allrecipes US | Canada)