Grilled Asian Chicken Skewers Recipe

Tender, juicy chicken threaded on skewers with colorful peppers and onions—these Asian Chicken Skewers are an easy weeknight dinner that’s flavorful enough for guests and quick enough for busy nights.

Chicken Skewers

Grilled chicken skewers are one of my go-to meals. Bite-sized pieces of chicken absorb the marinade and stay tender on the grill while the peppers and onions caramelize and add bright flavor. This Asian-inspired marinade is simple—honey, soy sauce, ginger and garlic powder—and it gives the chicken a beautiful color and balanced sweet-salty profile. These skewers are perfect for weeknights, backyard barbecues, and entertaining because they look impressive but are easy to prepare.

Kids and adults both love eating food on a stick, and skewers make serving and cleanup easy. If you’re planning a casual gathering, consider preparing a few trays of skewers; they’re easy to cook in batches and pair well with rice, a fresh salad, or grilled vegetables.

Grocery list for chicken skewers and marinade

• 2 lb boneless skinless chicken breasts
• 1 green pepper
• 1 red pepper
• 1 purple (red) onion
• 2 Tbsp honey
• 1/4 cup soy sauce
• 1/4 tsp ground ginger
• 1/2 tsp garlic powder

Asian Chicken

How long do you grill chicken skewers?

• These skewers take about 14–16 minutes on the grill total: roughly 7–8 minutes per side over medium heat. Internal temperature should reach 165°F (74°C).

Pro tip: If you use wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. If you don’t have skewers, sturdy metal skewers or soaked bamboo chopsticks can work in a pinch.

How do I make chicken skewers?

• Prepare the marinade by combining honey, soy sauce, ground ginger, and garlic powder in a bowl.
• Add the chicken pieces to the marinade, cover, and refrigerate for 4–8 hours for best flavor (minimum 20 minutes if short on time).
• Soak wooden skewers for at least 30 minutes if using them.
• Remove chicken from the refrigerator. Thread chicken pieces onto skewers, alternating with green pepper, red pepper, and purple onion until the skewer is full.
• Preheat the grill to around 350°F (medium heat). Place skewers on the grill, cover, and cook 7–8 minutes.
• Open the grill, rotate the skewers, and grill an additional 7–8 minutes or until the chicken reaches an internal temperature of 165°F and juices run clear.

The honey in the marinade helps the chicken brown and caramelize, giving a slightly sweet finish that complements the savory soy and warm ginger. Grilling the peppers and onions brings out their natural sweetness and adds great texture contrast to the tender chicken pieces.

If you enjoy meals on a stick, these chicken kabobs are a simple, reliable favorite that you can customize: swap peppers for zucchini or mushrooms, add a splash of rice vinegar to the marinade for brightness, or include a pinch of red pepper flakes if you like heat.

More ideas for grilling on skewers

• Bacon Ranch Chicken Kabobs (try smoky and creamy flavor combinations)
• Grilled Mediterranean Chicken Kebabs (use lemon, oregano, and olive oil)
• Marinated Grilled Vegetable and Steak Kabobs (mix proteins and vegetables for variety)
• Assorted kabob combinations—experiment with sauces and seasonings to find favorites

Ready to fire up the grill? These Asian Chicken Skewers are straightforward to prep ahead and grill when guests arrive. If you try the recipe, take note of timing and temperature so you can replicate the same juicy results each time.