There’s something universally appealing about food on a stick — fun to eat, easy to cook, and packed with flavor. These Honey-Garlic Chicken Kabobs with Rice are a mouthwatering example of how simple ingredients can come together in a colorful, satisfying, and family-friendly dish.
Marinated in a sweet and savory honey-garlic sauce, the chicken becomes tender and caramelized as it grills, while vibrant bell peppers and onions add texture and depth. Serve it all over a bed of fluffy rice, and you’ve got a complete meal that looks as good as it tastes.
This recipe is perfect for grilling season, backyard gatherings, or anytime you want something fresh, light, and full of flavor. It’s also a great make-ahead option for meal prep or easy weekday dinners. The kabobs cook quickly and can even be done indoors on a grill pan if the weather doesn’t cooperate.
Whether you’re cooking for a family, a crowd, or just for yourself, these kabobs are a delicious and healthy way to enjoy chicken and vegetables — elevated with the sticky-sweet magic of honey and garlic.
Recipe Details
- Prep Time: 20 minutes (plus 30 minutes marinating time)
- Cook Time: 15–20 minutes
- Total Time: 50–60 minutes
- Servings: 4
- Calories per serving (approx): 450–500 kcal (including rice)
Ingredients
For the Chicken and Marinade:
- 1.5 pounds (700g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
For the Kabobs:
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- Pinch of salt
- 1 tablespoon butter or olive oil (optional)
Directions
1. Marinate the Chicken
- In a bowl or zip-top bag, whisk together honey, soy sauce, olive oil, minced garlic, vinegar, black pepper, and red pepper flakes.
- Add chicken pieces and stir or massage to coat well.
- Cover and refrigerate for 30 minutes to 2 hours for best flavor.
2. Prepare the Vegetables
- In a separate bowl, toss bell peppers and onion with 1 tablespoon olive oil and a pinch of salt and pepper.
3. Assemble the Kabobs
- Thread marinated chicken, bell peppers, and onion pieces alternately onto skewers.
- Discard leftover marinade or simmer it to use as a glaze (optional, see tips below).
4. Cook the Kabobs
- Grill Method:
Preheat grill to medium-high heat and lightly oil the grates.
Grill kabobs for 12–15 minutes, turning occasionally, until chicken is cooked through (internal temp 165°F / 74°C) and lightly charred. - Oven Method:
Preheat oven to 425°F (220°C). Place kabobs on a foil-lined baking sheet and roast for 15–20 minutes, flipping halfway through. Broil for 2–3 minutes at the end for a charred finish. - Stovetop Method:
Use a grill pan or cast iron skillet over medium-high heat. Cook kabobs for 12–15 minutes, rotating to brown all sides.
5. Cook the Rice
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring 2 cups of water or broth to a boil. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Let sit for 5 minutes, then fluff with a fork.
6. Serve
- Serve hot kabobs over a bed of rice. Garnish with chopped green onions, sesame seeds, or a drizzle of reserved glaze if desired.
Why I Love This Recipe
This recipe is one of those rare combinations of healthy, easy, and exploding with flavor. The honey and garlic make the chicken beautifully glazed and tender, while the bell peppers add freshness and crunch. It’s a full meal on one plate — protein, veggies, and carbs — without feeling heavy or greasy. Plus, it’s customizable, budget-friendly, and perfect for all seasons.
Whether I’m cooking it on the grill in the summer or using my oven in the winter, these kabobs never fail to impress. And the leftovers (if there are any!) are just as tasty the next day.
Why This Dish is a Must-Try
- Perfect for weeknights or special dinners
- Kid-approved and family-friendly
- Healthy and balanced — lean protein, vegetables, and whole grains
- Customizable — you can change up the veggies, adjust sweetness, or spice it up
- Visually appealing — bright, colorful, and inviting
- Easy cleanup — especially if you use foil or skewers
Tips and Variations:
Tips:
- Soak wooden skewers for at least 30 minutes before grilling to prevent burning.
- Cut chicken and veggies uniformly so they cook evenly.
- Don’t skip marinating — it infuses the chicken with flavor and keeps it juicy.
- If grilling, brush with leftover marinade during cooking (but only if you simmer it to kill bacteria).
Variations:
- Use chicken thighs for even juicier kabobs.
- Add pineapple chunks for a sweet tropical flavor.
- Swap the veggies — zucchini, mushrooms, or cherry tomatoes work beautifully.
- Make it low-carb by skipping the rice and serving with cauliflower rice or a green salad.
- Turn it into a rice bowl by slicing off the skewers and layering everything in a bowl with sauce and toppings.
Serving Suggestions
- Serve with steamed broccoli or a cucumber salad for added crunch.
- Top rice with a fried egg or avocado slices for a deluxe bowl.
- Add a spicy yogurt sauce or garlic aioli for dipping.
- Include toasted sesame seeds and green onions for an Asian-inspired finish.
- For a BBQ, serve alongside grilled corn or roasted sweet potatoes.
Conclusion
These Honey-Garlic Chicken Kabobs with Rice are the kind of meal that hits all the right notes — savory, sweet, satisfying, and simple. They’re as great for feeding a crowd as they are for a quiet dinner at home. With minimal prep, bright fresh ingredients, and a deeply flavorful marinade, this recipe is one you’ll want to return to again and again.
Whether grilled to smoky perfection or roasted indoors, these kabobs are versatile, colorful, and downright delicious. They prove that healthy food can be fun, flavorful, and comforting all at once.
FAQ
1. Can I use frozen chicken?
Yes, just make sure to fully thaw the chicken before marinating so it soaks up all the flavors and cooks evenly.
2. How long can I marinate the chicken?
30 minutes is enough, but for deeper flavor, you can marinate it for up to 12 hours in the fridge.
3. Can I cook the kabobs without a grill?
Absolutely. You can use the oven or a grill pan on the stovetop with great results.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or skillet.
5. Can I make this ahead of time?
Yes! You can marinate the chicken and chop the veggies a day in advance. Assemble and cook when ready.
6. Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari in the marinade.
