Name: Honey Garlic and Ginger Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400g chicken thighs (skinless and boneless ); ½ tsp salt; ½ tsp black pepper; 1 tsp dried crushed chilli (or chilli flakes); 3 cloves garlic (grated); 1½ inch root ginger (grated); 2 tsp parsley (finely chopped ); 1 tbsp soy sauce; 3 tbsp honey; 2 tbsp lime juice; 1 tbsp olive oil

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These honey garlic and ginger chicken thighs are so delicious and the perfect recipe for your summer BBQs.

This honey garlic ginger chicken is made with chunks of boneless and skinless chicken thighs that are seasoned and then marinated in a sweet sauce. They are then threaded onto skewers to make these tasty chicken kebabs.

Ginger is one of my favourite ingredients to add to food and I will try and add it to anything where possible. Tell me a food has ginger in it and you will catch my attention which is the main reason I love these chicken kebabs. The ginger goes great with the garlic and sweet honey flavour and together they create a burst of flavours.

Serve this recipe for a quick lunch or dinner or double up the recipe and serve at your summer BBQ. This chicken goes great with a side salad, pitta bread or pasta salad and best of all, it is super easy to make.

Recipes to Serve with Honey Garlic and Ginger Chicken

Honey Garlic and Ginger Chicken in Marinade

Ingredients for Honey Garlic and Ginger Chicken

Please find the full list of ingredients and quantities in the recipe card at the end of the post

Chicken thighs - use skinless boneless thighs.
Salt – optional ingredient.
Black pepper – use good quality black pepper.
Crushed chilli – also known as chilli flakes.
Garlic – use fresh garlic cloves.
Ginger - use fresh ginger.
Parsley – I use fresh parsley but you can use dried parsley instead if you prefer.
Soy sauce – use light or dark soy sauce.
Honey – I use regular clear honey.
Lime juice – squeezed from a fresh lime.
Olive oil – extra virgin or use any oil of choice.

How to Make Honey Garlic and Ginger Chicken

1. Cut the chicken thighs into bite size chunks then sprinkle on the salt, black pepper, crushed chilli, garlic, ginger and parsley. Mix the seasonings into the chicken then set aside.

2. To a small bowl, add and combine the soy sauce, honey, lime juice and olive oil. Pour onto the seasoned chicken and mix well. Cover and place in the fridge for a minimum of 1 hour. Overnight is ideal.

3. Preheat the grill then remove the chicken from the fridge and thread them onto the skewers. I use medium skewers which fits around 7 – 8 chunks each. Grill on a medium to high heat for 10 minutes then turn the kebabs, brush on any remaining marinade and cook for another 10 minutes for a total of 20 minutes. Ensure the chicken is cooked throughout.

Recipe Tips

If using wooden skewers, you will need to soak them for a minimum of 30 minutes beforehand. Overnight is ideal. This is to prevent them from burning too much.
I usually cook these chicken kebabs on the grill but you can cook them in the oven or on the BBQ.

Nutrition

Storage

Any leftover cooked chicken can be stored in the fridge for up to 2 days.

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Honey Garlic and Ginger Chicken

These honey garlic and ginger chicken thighs are so delicious and the perfect recipe for your summer BBQs.

Prep Time10

Cook Time20

Total Time30

Author: Andrea

Yield: 4 kebabs

Calories: 241kcal

Ingredients

400g chicken thighs skinless and boneless
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried crushed chilli or chilli flakes
3 cloves garlic grated
1½ inch root ginger grated
2 teaspoon parsley finely chopped
1 tablespoon soy sauce
3 tablespoon honey
2 tablespoon lime juice
1 tablespoon olive oil

Instructions

Cut the chicken thighs into bite size chunks then sprinkle on the salt, black pepper, crushed chilli, garlic, ginger and parsley. Mix the seasonings into the chicken then set aside.
To a small bowl, add and combine the soy sauce, honey, lime juice and olive oil. Pour onto the seasoned chicken and mix well. Cover and place in the fridge for a minimum of 1 hour. Overnight is ideal.
Preheat the grill then remove the chicken from the fridge and thread them onto the skewers. I use medium skewers which fits around 7 – 8 chunks each. Grill on a medium to high heat for 10 minutes then turn the kebabs, brush on any remaining marinade and cook for another 10 minutes for a total of 20 minutes. Ensure the chicken is cooked throughout.