Buttermilk-and-Honey Chicken Kabobs

A buttermilk marinade ensures tender meat and juicy flavor. The kabobs are delicious on their own, but even better with Toasted Pecan Pesto or Romesco Sauce.

Buttermilk-and-Honey Chicken Kabobs
Photo: Jim Franco
Hands On Time:
30 mins
Total Time:
3 hrs 30 mins
6 to 8 servings


  • 1/4 cup hot sauce

  • 1/4 cup tomato paste

  • 3 tablespoons honey

  • 1 cup buttermilk

  • 1/2 small sweet onion, grated

  • 6 garlic cloves, minced

  • 1 tablespoon cracked black pepper

  • 2 1/4 teaspoons salt, divided

  • 3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks

  • 10 (6-inch) wooden or metal skewers

  • Vegetable cooking spray

  • Grilled lemon halves

  • Toasted Pecan Pesto or

  • Romesco Sauce


  1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.

  2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.

  3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

  4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.

  5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.

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