This grilled chicken kababs marinade will inspire you to fire up the grill this summer.
This simple and tasty chicken marinade is Korean inspired and imparts amazing flavor.
Infused with soy sauce, honey, garlic and mirin, these chicken kebobs are the perfect dinner to feed a crowd.
Chicken kabobs can be marinated and skewered ahead of time and take little time on the grill.
Chicken can be boring but this recipe results in a delicious and juicy dinner.
Just be careful not to overcook the chicken.
I regularly have skinless and boneless chicken ready to thaw in my freezer available for an easy summer meal.
This marinade comes together quickly with ingredients you already have in your pantry and refrigerator.
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Start with a chicken kebab marinade
This marinade is oil free and keeps flare ups to a minimum. You’ll need at least 30 minutes to marinate the chicken. For extra flavor, let it marinate for up to eight hours.
Soy sauce – it gives this recipe it’s umami flavor. You’ll need 6 tablespoons.
Water – helps cut down on the sodium from the soy.
Honey – you’ll need 2 tablespoons. Local honey is my favorite.
Sugar – white granulated sugar is fine.
Mirin – similar to sake, Mirin is a tangy rice wine that is the key to this marinade.
Garlic – four cloves of garlic is the right amount unless you love it. Then add more!
I prefer metal skewers, but wooden skewers are just as easy and you can find them at the grocery store. Just remember to soak them for 30 minutes in water beforehand so they don’t burn during grilling.
Be careful when removing metal skewers from the grill because the ends will be hot.
Time to thread the skewers. Should you skewer all chicken or together with summer veggies?
Prefer beef? This recipe works great with any kind of sirloin, filet or strip.
That’s your choice. I prefer separate skewers for meat and vegetables because they cook at different rates.
The chicken and vegetables can be marinated and skewered together if you prefer. Just don’t crowd the veggies and chicken.
Stick to vegetables that work well on the grill, including zucchini slices, onion, mushrooms and bell peppers.
Skewer the chicken alternating with vegetables for best results.
How to grill chicken kebabs
Fire up the grill! Preheat the grill to medium to medium high heat.
Turn the skewers every few minutes until you get nice char marks on the chicken. About 10 minutes total and dinner is ready!
What to serve with grilled chicken kababs
- 6 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons mirin
- 4 cloves minced garlic
- 1 1/2 pounds boneless and skinless chicken, cut into 1-inch cubes
- Prepare wooden skewers by soaking in water for 30 minutes. Or use metal skewers.
- In a large bowl, combine the soy sauce, honey, mirin, water, sugar and garlic. Add the chicken to the bowl and toss to coat well.
- Transfer the chicken and marinade to a zip lock bag and refrigerate for at least 30 minutes and up to 24 hours.
- Preheat the grill to medium high.
- Thread the chicken onto the wooden or metal skewers. Grill the skewers for 5 minutes per side or until the chicken has a good char.
- Remove the skewers from the grill and serve immediately.
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