BBQ Chicken Skewers with Honey Glaze

Sticky, smoky and deliciously moreish.

by Samantha Tulett

Published Feb 2, 2026

RECIPE ↓

30 MINS + MARINADE

EASY

MAKES 6

About the Recipe

These BBQ Chicken Skewers with Honey Glaze are everything you want from a summer barbecue dish. Juicy marinated chicken thighs are grilled until perfectly caramelised, then brushed with a sweet and savoury honey glaze that goes beautifully sticky on the hot plate. They’re simple to prepare but deliver big flavour, making them ideal for entertaining or easy weeknight dinners.

I first made these for New Year’s celebrations and they disappeared faster than anything else on the table. Everyone kept going back for “just one more”. The best part is they taste just as incredible cold the next day, making them perfect for leftovers, lunchboxes or tossing into salads and wraps.

RECIPE

BBQ Chicken Skewers with Honey Glaze

by Samantha Tulett | City Slicker

COOK TIME

15 MINS

TOTAL TIME

30 MINS

INGREDIENTS

Chicken Marinade

680 g boneless, skinless chicken thighs, trimmed and cut into 2.5 cm pieces

3 tbsp soy sauce

1 tbsp olive oil

1 tsp sesame oil

1 tbsp fresh ginger, finely grated

3 cloves garlic, minced

¾ tsp fine sea salt

½ tsp white pepper

1 tbsp lemon juice

6 skewers (wooden or metal)

Honey Glaze

¼ cup honey

2 tsp soy sauce

METHOD

In a large bowl, whisk together the soy sauce, olive oil, sesame oil, lemon juice, ginger, garlic, salt and white pepper until well combined.

Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or ideally up to 24 hours for maximum flavour.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken evenly onto each skewer.

Preheat your barbecue to medium-high heat.

In a small bowl, gently warm the honey in the microwave for 10 to 15 seconds until runny. Stir in the soy sauce until smooth.

Brush the skewers generously with the honey glaze and place them on the barbecue hot plate (not the grill plate, as the glaze will drip through).

Cook for 12 to 15 minutes, turning every 3 to 4 minutes and brushing with more glaze each time. Turn frequently to allow the chicken to caramelise evenly without burning.

Remove from the heat and rest for 3 minutes before serving to lock in the juices.

Tips

Marinating overnight gives the chicken the best flavour and keeps it extra juicy, but even 30 minutes will still taste great if you’re short on time.

Always use the barbecue hot plate rather than the grill. The honey glaze will drip and burn on a grill plate, while the hot plate allows it to caramelise beautifully.

Turn the skewers often. Frequent turning helps build up layers of sticky glaze without letting the honey burn.

These skewers are fantastic served with fresh salads, flatbreads, rice, or tucked into wraps with crunchy slaw.