These Asian chicken skewers feature tender chicken breast glazed in a sweet and savory honey garlic sauce for juicy, flavor-packed skewers. Grill them briefly for a smoky char or bake them in the oven. They’re quick to prepare, easy to scale for a crowd, and perfect for weeknight dinners, parties, or summer barbecues.
For more Asian-inspired dishes try my Thai coconut chicken skewers, vegetarian spring rolls, pomegranate chicken, spicy Korean chicken, or quick Asian beef. This honey garlic sauce is versatile and works as a glaze, drizzle, or dipping sauce.
⭐️ Why This Recipe Works
- Simple ingredients: Mostly pantry staples make this an easy, reliable meal.
- Versatile cooking methods: Grill or bake depending on equipment and preference.
- Customizable: Swap proteins or add vegetables to suit dietary needs.
- Suitable for any occasion: Great for family dinners, appetizers, or outdoor gatherings.
🧾 Ingredients overview
- Chicken breast: Lean protein cut into cubes for even cooking.
- Butter: Adds richness and helps carry the sauce flavors.
- Garlic: Fresh minced garlic gives aromatic depth.
- Honey: Provides natural sweetness and glossy shine.
- Apple cider vinegar: Balances sweetness with bright acidity.
- Soy sauce: Brings saltiness and umami.
- Brown sugar: Adds a touch of molasses complexity.
- Cornstarch: Thickens the sauce for a clingy glaze.
- Water: Used to adjust sauce consistency.
See the recipe card below for exact measurements and the full ingredient list.
👩🏻🍳 Here’s how to make it
Asian chicken skewers step-by-step
- Preparation: Soak bamboo skewers if using and preheat the grill to medium-high or the oven to 400°F (200°C).
- Skewer the chicken: Thread even-sized chicken cubes onto skewers, leaving small gaps for heat circulation.
- Cook the sauce: Melt butter, sauté garlic briefly, then whisk in honey, apple cider vinegar, soy sauce, and brown sugar. Add a cornstarch slurry and simmer until glossy and thickened.
- Cooking: Grill 5–7 minutes per side until cooked through, brushing with sauce at the end. Or bake 20 minutes, brush with sauce, and broil 2–3 minutes to caramelize.
- Serve: Let skewers rest for a few minutes, then serve with extra honey garlic sauce and preferred sides.
📖 Substitutions and variations
- Protein swap: Use chicken thighs for more juiciness or firm tofu for a vegetarian version.
- Soy sauce alternatives: Tamari or coconut aminos work for gluten-free diets.
- Sweetener options: Maple syrup or agave nectar can replace honey if needed.
💡 Chef’s Guide: Expert Tips
After a decade in professional kitchens and formal culinary training, here are practical tips to improve results.
- Marinating: Marinate chicken in part of the sauce for 1–2 hours to deepen flavor.
- Grilling vegetables: Add peppers, onions, or zucchini to the skewers for color and balance.
- Sauce thickness: Adjust the cornstarch slurry to get a thinner glaze or a thicker coating as desired.
🍯 Storage
- Fridge: Keep cooked skewers in an airtight container for up to 3 days.
- Freezer: Freeze skewers and sauce separately for up to 2 months; thaw overnight before reheating.
- Reheat: Warm skewers in the oven or on the grill; reheat the sauce gently on the stove or in short microwave bursts.
❓FAQ
Yes. You can prepare and marinate the chicken a day ahead to save time.
The base recipe is not spicy. Add chili flakes, sriracha, or fresh chilies to the sauce if you want heat.
Fresh garlic gives the best flavor, but bottled minced garlic will work in a pinch.
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Easy Grilled Asian Chicken Skewers with Honey Garlic Sauce
Ingredients
- 1 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Bamboo skewers, soaked in water for 30 minutes
For the Honey Garlic Sauce:
- ¼ cup butter
- 4 cloves garlic, minced
- ½ cup honey
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
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Preheat the Grill/Oven: Preheat your grill to medium-high heat, or preheat the oven to 400°F (200°C).
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Prepare the Chicken: Thread the chicken cubes onto the soaked bamboo skewers, leaving space between pieces so they cook evenly.
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Make the Honey Garlic Sauce: Melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in honey, apple cider vinegar, soy sauce, and brown sugar. Dissolve cornstarch in about 60ml (¼ cup) water and whisk into the sauce. Simmer until thickened, 2–3 minutes, then remove from heat.
Cook the Chicken Skewers:
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Grill Method: Place skewers on the grill and cook 5–7 minutes per side until fully cooked with light char. Brush with sauce in the final minutes.
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Oven Method: Arrange skewers on a parchment-lined baking sheet and bake for 20 minutes. Brush with sauce, then broil 2–3 minutes to caramelize the glaze.
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Rest and Serve: Allow skewers to rest a few minutes before serving. Offer extra honey garlic sauce on the side for dipping.
Notes
- Marinating tip: Marinate chicken in half the sauce for 1–2 hours for more flavor before skewering.
- Add veg: Thread bell peppers, onions, or zucchini between chicken pieces for a balanced skewer.
- Skewer care: Soak wooden or bamboo skewers for at least 30 minutes to prevent burning.
- Sauce consistency: Vary the cornstarch slurry to thin or thicken the glaze to your liking.
- Serving suggestion: Serve over steamed rice or alongside an Asian-inspired salad for a complete meal.
Nutrition
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Meet the Chef!
Hi, I’m Debs—Cordon Bleu trained chef and recipe developer. I create straightforward, reliable recipes with clear steps and practical tips from years in professional kitchens so you can get great dinners on the table fast.
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