Description
Discover a juicy chicken kabob marinade recipe with soy sauce, garlic, ginger, and honey—perfect for grilling season!
Ingredients
Scale
- 1 ½ lb (≈ 680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- ¼ cup low‑sodium soy sauce
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp freshly grated ginger
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- ½ tsp red‑pepper flakes (optional for heat)
- 1 Tbsp rice vinegar
- 2 Tbsp chopped fresh cilantro (for garnish)
- Wooden or metal skewers
Instructions
- Prep the skewers. If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t burn.
- Mix the marinade. In a medium bowl whisk together soy sauce, honey, olive oil, grated ginger, minced garlic, smoked paprika, black pepper, red‑pepper flakes, and rice vinegar. The mixture should look glossy and slightly thick.
- Marinate the chicken. Add the cubed chicken to the bowl, toss to coat every piece, then cover and refrigerate for 30 minutes to 2 hours. The longer you marinate, the deeper the flavor.
- Thread the chicken. Remove chicken from the fridge and thread the cubes onto the skewers, leaving a tiny gap between pieces for even cooking.
- Preheat your grill. Aim for medium‑high heat (about 400‑450°F / 200‑230°C). If you’re using a grill pan, heat it on the stovetop over medium‑high.
- Grill the kabobs. Place the skewers on the hot surface. Cook for 4‑5 minutes per side, turning once, until the chicken is opaque in the center and the edges are lightly charred. A quick visual cue: the edges should caramelize and the juices run clear.
- Finish with a glaze. While the chicken is still on the grill, brush any remaining marinade over the pieces for an extra glossy finish. Let it sizzle for another 30 seconds.
- Rest and serve. Transfer the kabobs to a plate, sprinkle chopped cilantro on top, and let them rest for 2‑3 minutes. This helps the juices redistribute.
Notes
- Use low‑sodium soy sauce to keep the dish from becoming overly salty.
- If you prefer a thicker coating, reduce the marinade in a small saucepan for 2‑3 minutes before brushing.
- Don’t overcrowd the grill; give each skewer space to breathe for even char.
- For extra tenderness, add a pinch of baking soda to the marinade and let the chicken sit for 15 minutes before the main marinating time.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob marinade recipes soy sauce