Combine honey, minced garlic, soy sauce, olive oil, rice vinegar, ginger powder, and red pepper flakes in a small bowl, whisking until completely smooth and well blended. Set aside ⅓ cup of this mixture for brushing during cooking, keeping the remainder as your marinade.

Place chicken cubes in a large bowl or resealable bag, then pour the larger portion of marinade over the meat. Toss thoroughly to coat every piece, ensuring nothing sticks to the bowl bottom. Let marinate for 15 minutes at room temperature or up to 4 hours refrigerated for deeper flavor development.

Thread marinated chicken pieces onto soaked skewers, alternating with bell pepper chunks and red onion pieces. This prevents vegetables from burning while ensuring they cook through and develop beautiful caramelization alongside the sticky honey garlic grilled chicken kebabs recipe.

Preheat your grill to medium-high heat (around 400°F), then lightly oil the grates to prevent sticking. Place skewers directly over heat and cook for 12-15 minutes, turning every 3 minutes to ensure even cooking and caramelization on all sides.

During the final 2-3 minutes of cooking, brush the reserved marinade generously onto all sides of each kebab, building up that signature glossy, sticky coating. Watch carefully as the honey can burn if left unattended—aim for deep golden-brown, not black.

Transfer finished kebabs to a clean serving platter and let rest for 2 minutes before serving. Garnish with toasted sesame seeds and chopped green onions for fresh color, textural contrast, and aromatic finishing touch.