Grilled Honey Garlic Chicken

Prep Time	Cook Time	Total Time
20 min	12 min	32 min

Introduction

This grilled honey garlic chicken is juicy, caramelized, and packed with sweet-savory flavor in every bite-sized piece.

It’s perfect for easy weeknight dinners, backyard cookouts, or meal-prep lunches through the week.

The simple soy, garlic, and honey marinade keeps the chicken tender, while the quick cornstarch glaze adds a glossy, sticky finish.

How to Make Grilled Honey Garlic Chicken

Prep mode (keeps screen active)

Cut the chicken

Pat the chicken dry with paper towels, then cut it into even bite-size chunks for quick, even grilling.
Mix the marinade

In a medium bowl, whisk together soy sauce, olive oil, apple cider vinegar, garlic, salt, and black pepper.

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Marinate the chicken

Add the chicken to the bowl and toss until every piece is well coated in the marinade.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor and juicier texture.
Preheat the grill

Preheat your grill to medium-high heat, about 400°F, and oil the grates to prevent sticking.
Thread or arrange the chicken

If using metal or soaked wooden skewers, thread the marinated chicken pieces on, packing them close but not tight.
Otherwise, place the chicken pieces directly on the oiled grates or in a grill basket for easier turning.

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Grill the chicken

Grill the chicken for 10 to 12 minutes, turning every few minutes until nicely charred on all sides.
Check that the thickest pieces reach 165°F with an instant-read thermometer before removing from the grill.
Make the honey garlic glaze

While the chicken grills, whisk honey, soy sauce, rice vinegar, and cornstarch together in a small saucepan until smooth.
Place over medium heat and cook, stirring often, until the sauce bubbles and thickens to a glossy glaze.
Glaze and serve

Brush the hot grilled chicken generously with the warm honey garlic glaze, or toss everything together in a large bowl.
Transfer to a serving platter and sprinkle with chopped parsley for a fresh, colorful finish.

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Substitutions

Soy sauce -> tamari (for gluten-free): Use the same amount of tamari in both the marinade and the glaze for an easy gluten-free swap. Tamari tastes a bit deeper and smoother than regular soy, which works nicely with sweet honey.
Honey -> maple syrup: Maple syrup keeps the sticky, glossy texture but adds a warm, caramel-like note to the glaze. This version tastes amazing with fall sides like roasted squash or sweet potatoes.
Chicken breast -> boneless, skinless chicken thighs: Swap in the same weight of chicken thighs for meat that stays extra juicy, even if slightly overcooked. Thighs also handle higher grill heat and give you more forgiving timing on busy nights.

Tips

Dry the chicken well first: Patting the chicken very dry before marinating helps the oil and seasonings cling, which builds better browning on the grill.
Do not rush the marinade: Aim for at least 30 minutes of marinating so the salt seasons the meat instead of just the surface. If you have time, two to four hours gives the best flavor without changing the texture.
Watch the heat with sweet glazes: Sugar burns fast, so brush most of the glaze on during the last few minutes of grilling. You can also toss the chicken in glaze right off the grill for zero risk of scorching.
Let the chicken rest: Give the grilled chicken five minutes on a plate or platter before serving so the juices can settle. This short rest keeps each bite moist instead of losing juice on the cutting board.
Use an instant-read thermometer: Pulling chicken right at 165°F keeps it safe but still tender, instead of guessing and overcooking by several minutes.

Energy	288	kcal
Protein	39	g
Total Fat	8	g
Carbohydrates	18	g
Dietary Fiber	1	g

FAQ

How can I keep the grilled chicken from turning out dry?: Cut the chicken into even pieces so everything cooks at the same rate. Use medium-high heat, not blazing hot, and flip every few minutes. Most importantly, stop cooking once the center hits 165°F, then rest before serving.
My glaze got too thick; how do I fix it?: If the glaze turns pasty or very thick, remove it from the heat first. Whisk in a teaspoon or two of water until it loosens to a pourable, brushable consistency again.
Can I bake the honey garlic chicken instead of grilling?: Yes, spread the marinated chicken on a parchment lined sheet pan in a single layer. Bake at 425°F for about 15 minutes, stirring once, until the pieces reach 165°F. Broil for one to two minutes at the end if you want extra browning on top.
How far in advance can I marinate the chicken?: You can marinate the chicken up to 8 hours in the fridge for this recipe. Longer than that and the texture can start to feel a little mushy because of the salt and acid.
Can I freeze the marinated chicken for later?: Yes, combine the chicken and marinade in a freezer bag, squeeze out the air, and freeze flat. Thaw overnight in the fridge, then cook as directed, adding a few extra minutes if the pieces feel very cold.