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Chicken kabobs on a wooden cutting board
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Smoked Chicken Kabobs with Honey Garlic Marinade

These smoked chicken kabobs can be made on on ANY grill or smoker, whether its a Traeger or Pit Boss pellet grill, a Masterbuilt propane smoker, or just a simple Weber kettle!
They start with a simple marinade on the chicken and veggies before smoking them over medium heat and finishing with a honey-soy drizzle and rice.
Prep Time 20 minutes
Cook Time 1 hour
Marinade Time 12 hours
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 500kcal
Author Meghan Martigan
Cost $20

Equipment

  • 1 Grill or Smoker set up for INDIRECT heat
  • 8 Metal or Bamboo Skewers 8 to 12 inches
  • Large Bowl or Tray for soaking wooden skewers
  • Large Cutting Board
  • Large Plastic Bag for marinating chicken
  • Silicone Basting Brush
  • Heat Proof Grilling Gloves

Ingredients

  • 2 lbs Boneless Skinless Chicken Breasts

Marinade

  • 3 tablespoon Vegetable or Canola Oil
  • ⅓ Cup regular or reduced sodium Soy Sauce or Coconut Aminos
  • ⅓ Cup Honey
  • 3 cloves Garlic minced
  • ½ teaspoon Ground Black Pepper

Vegetables

  • 5 Bell Peppers of various colors, seeded
  • 2 Red or Yellow Onions
  • 1 package Whole White Mushrooms

Honey Soy Sauce Drizzle

  • 2 tablespoon Honey
  • ¼ Cup Soy Sauce or Coconut Aminos

For Serving (optional)

  • White or Jasmine Rice cooked
  • Flat-Leaf Parsley chopped

Instructions

Marinate the Chicken

  • Cut the chicken breasts into 1.5-inch cubes and place into a large resealable plastic bag. Mix together the marinade ingredients
    a measuring cup full of honey garlic marinade for smoked chicken kabob skewers
  • Pour the marinade ingredients over the chicken in the bag. Marinate for at least 2 hours and up to overnight.
    chicken marinating in a bag with honey garlic marinade

Preheat the Grill or Smoker and Prepare the Skewers

  • Set your grill for smoker for 300°F with indirect heat.
  • If using wooden bamboo skewers, soak the skewers in cold water for at least 30 minutes while chopping the vegetables.
  • Cut the peppers and onions into 1.5-inch pieces. Keep the mushrooms whole. Remove the marinated chicken from the bag.
    chopped vegetables on a cutting board
  • Skewer the chicken and veggies onto the metal or wooden skewers (after soaking). Thread the chicken and veggie pieces onto the skewers, alternating the chicken and veggies to give color variety to the smoked chicken kabobs.
    raw chicken kabobs on a tray before smoking

Smoke the Chicken Kabobs

  • Once the grill or smoker is up to temperature, add your wood smoking chips to the loader if using an electric smoker, or a wood chunk to the hot coals if using charcoal. If using a pellet grill, we prefer using apple or cherry pellets.
    white smoke coming out of a pit boss
  • Place the kabobs on the grill or smoker and brush on left over marinade for the first 20 minutes but not after that.
    basting smoked chicken kabob skewers with a honey garlic marinade
  • Smoke the chicken kabobs for about 1 hour, rotating and flipping every 15 minutes for even cooking.
  • Use an instant read thermometer to chec when the internal temperature of the chicken is 160-165°F. The veggies should alos be soft at this point and you can remove the kabobs and place on a cutting board or tray to rest and cool for 5-10 minutes before serving.
    checking the internal temperature of the chicken kabob skewers with an instant read thermometer reading 165°F
  • Top the finished kabobs with chopped fresh parsley if desired.
    smoked chicken kabob skewers on a cutting board

Serving the Smoked Chicken Kabobs

  • While the kabobs are smoking, make the rice and whisk together honey and soy sauce for the drizzle.
  • Carefully remove the the chicken and veggies from the skewers and serve over rice with the honey soy sauce drizzle if desired.

Nutrition

Calories: 500kcal