Glazed Honey Balsamic Chicken Skewers

Summer grilling season calls for recipes that look fancy but don’t require much work. I want something that tastes restaurant-quality without spending hours in the kitchen. That’s exactly what these honey balsamic chicken skewers deliver.

The sweet and tangy marinade does all the heavy lifting here. I mix it up in the morning, let the chicken soak up those flavors all day, then thread everything onto skewers when it’s time to cook. The hardest part is remembering to soak the wooden skewers ahead of time so they don’t burn on the grill.

These skewers work great for weeknight dinners or backyard parties. I usually make extra because they disappear fast. The kids love them plain, and the adults appreciate that hint of balsamic that makes them feel a little more grown-up than regular grilled chicken.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are perfect for these skewers since they cook evenly and are easy to cut into uniform pieces. You’ll want to look for chicken breasts that are roughly the same thickness so everything cooks at the same rate – if one breast is much thicker than the other, just pound it out a bit or slice it horizontally. Fresh chicken works great, but if you’re using frozen, make sure it’s completely thawed before you start cutting and marinating. When you’re at the store, try to pick breasts that feel firm and have a nice pink color without any gray spots.

Options for Substitutions

This simple chicken skewer recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs work great here and actually stay more tender on the grill. You can also use pork tenderloin or even firm fish like salmon – just adjust cooking time accordingly.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in if you’re out of balsamic. You might want to add a pinch of brown sugar to mimic that slight sweetness.
• Honey: Maple syrup or brown sugar work as sweet substitutes. If using brown sugar, start with 2 tablespoons and add a splash of water to help it dissolve.
• Fresh rosemary: Dried rosemary works fine – just use about 1/3 the amount since dried herbs are more concentrated. Fresh thyme or oregano also pair nicely with this flavor combo.
• Garlic clove: Garlic powder can work in a pinch – use about 1/4 teaspoon to replace one fresh clove.

Watch Out for These Mistakes While Grilling

The biggest mistake when making chicken skewers is not cutting the chicken into uniform pieces, which leads to uneven cooking where some pieces are overcooked while others are still raw – aim for 1-inch cubes for the most consistent results.

Another common error is skipping the marinating time or rushing it, so give your chicken at least 30 minutes to soak up those honey and balsamic flavors, though 2-4 hours is even better.

Don’t forget to soak your wooden skewers in water for at least 30 minutes before threading the chicken, otherwise they’ll burn on the grill and potentially catch fire.

Finally, resist the urge to move the skewers around too much – let them cook undisturbed for 3-4 minutes per side to develop a nice caramelized exterior, and use a meat thermometer to ensure they reach 165°F in the thickest part.

What to Serve With Honey Balsamic Chicken Skewers?

These sweet and tangy chicken skewers are perfect for summer grilling and pair beautifully with fresh, light sides. I love serving them over a bed of fluffy rice pilaf or quinoa to soak up all those delicious honey balsamic flavors. A simple arugula salad with cherry tomatoes and a lemon vinaigrette complements the richness of the chicken perfectly, while grilled vegetables like zucchini, bell peppers, or asparagus make great skewer companions on the grill. For a more casual approach, try them with warm pita bread and a dollop of tzatziki or hummus for dipping.

Storage Instructions

Refrigerate: These honey balsamic chicken skewers keep really well in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day after all those flavors have had time to meld together. They make great leftovers for quick lunches or dinner prep.

Freeze: You can freeze the cooked skewers for up to 3 months in freezer-safe bags or containers. Just make sure they’re completely cooled first, and try to remove as much air as possible to prevent freezer burn.

Reheat: To warm them up, I like to use the oven at 350°F for about 10-12 minutes, or you can reheat them on the grill for a few minutes on each side. The microwave works too, but you might lose some of that nice caramelized exterior from the honey glaze.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 80-90 g
• Fat: 18-22 g
• Carbohydrates: 40-48 g

Ingredients

For the marinade:

• 1 lb boneless, skinless chicken breasts (about 2 pieces)
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, finely minced
• 1 tbsp honey
• 1 tsp minced fresh rosemary
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For finishing:

• 2 tbsp honey
• Extra rosemary, for garnish

Step 1: Soak the Skewers

Place 3-5 wooden skewers in a shallow plate or pan filled with water.

Let them soak for 30 minutes to prevent them from burning on the grill.

Step 2: Prepare the Chicken and Marinade

• 1 lb boneless, skinless chicken breasts (about 2 pieces)
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, finely minced
• 1 tbsp honey
• 1 tsp minced fresh rosemary
• kosher salt, to taste
• freshly ground black pepper, to taste

Trim any excess fat from the chicken breasts and cut them into 1-inch chunks.

In a medium mixing bowl, whisk together the balsamic vinegar, extra-virgin olive oil, minced garlic, 1 tablespoon honey, 1 teaspoon minced fresh rosemary, kosher salt, and freshly ground black pepper.

Add the chicken chunks to the marinade, stir to coat well, cover, and refrigerate for 1-2 hours.

Marinating allows the chicken to absorb great flavor—I always let it go the full 2 hours for extra tenderness.

Step 3: Preheat Grill and Assemble Skewers

• marinated chicken chunks from Step 2
• wooden skewers from Step 1

Preheat your grill to high heat.

Remove the soaked skewers from water and thread the marinated chicken chunks (from Step 2) onto the skewers, spacing the pieces slightly apart so they cook evenly.

Step 4: Grill the Chicken Skewers

• marinated chicken skewers from Step 3
• 2 tbsp honey

Lightly oil the grill grates using non-stick cooking spray or by brushing them with olive oil.

Reduce the heat to medium-high.

Place the threaded chicken skewers on the grill and cook for 3-5 minutes per side, turning occasionally.

Baste the chicken with the 2 tablespoons of honey during grilling.

Grill until the chicken is opaque and cooked through, about 10 minutes total.

Step 5: Rest, Garnish, and Serve

• extra rosemary, for garnish
• additional honey for drizzling (from reserved honey)

Transfer the grilled chicken skewers to a plate and let them rest for 2-3 minutes before serving.

Drizzle with additional honey if desired and garnish with extra fresh rosemary.

I like to sprinkle a touch of fresh rosemary for a burst of herbal aroma right before serving.

Glazed Honey Balsamic Chicken Skewers

Delicious Glazed Honey Balsamic Chicken Skewers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 29 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 4

Calories: 750

Ingredients Method

Ingredients

  

For the marinade:

• 1 lb boneless, skinless chicken breasts (about 2 pieces)
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, finely minced
• 1 tbsp honey
• 1 tsp minced fresh rosemary
• kosher salt, to taste
• freshly ground black pepper, to taste

For finishing:

• 2 tbsp honey
• extra rosemary, for garnish

Method

 

1. Place 3-5 wooden skewers in a shallow plate or pan filled with water. Let them soak for 30 minutes to prevent them from burning on the grill.
2. Trim any excess fat from the chicken breasts and cut them into 1-inch chunks. In a medium mixing bowl, whisk together the balsamic vinegar, extra-virgin olive oil, minced garlic, 1 tablespoon honey, 1 teaspoon minced fresh rosemary, kosher salt, and freshly ground black pepper. Add the chicken chunks to the marinade, stir to coat well, cover, and refrigerate for 1-2 hours. Marinating allows the chicken to absorb great flavor—I always let it go the full 2 hours for extra tenderness.
3. Preheat your grill to high heat. Remove the soaked skewers from water and thread the marinated chicken chunks (from Step 2) onto the skewers, spacing the pieces slightly apart so they cook evenly.
4. Lightly oil the grill grates using non-stick cooking spray or by brushing them with olive oil. Reduce the heat to medium-high. Place the threaded chicken skewers on the grill and cook for 3-5 minutes per side, turning occasionally. Baste the chicken with the 2 tablespoons of honey during grilling. Grill until the chicken is opaque and cooked through, about 10 minutes total.
5. Transfer the grilled chicken skewers to a plate and let them rest for 2-3 minutes before serving. Drizzle with additional honey if desired and garnish with extra fresh rosemary. I like to sprinkle a touch of fresh rosemary for a burst of herbal aroma right before serving.