Gather your skewers and ensure your grill or grill pan is preheated to medium-high heat, around 200°C (390°F).
Cut the chicken thighs into roughly 2-inch pieces, making sure they’re even for uniform cooking and easy skewer threading.
In a small bowl, whisk together soy sauce, lemon juice, minced garlic, honey, olive oil, and a pinch of black pepper until well combined. This creates a flavorful marinade that will tenderize and infuse the chicken with smoky richness.
Place the chicken pieces into the marinade, tossing to coat all sides evenly. Cover the bowl and let it marinate at room temperature for 30-45 minutes, or refrigerate up to 2 hours for deeper flavor.
Thread the marinated chicken pieces onto skewers, leaving a small space between each piece to promote even cooking and smoky charring.
Once ready, place the skewers on the hot grill or grill pan. Cook for about 10-12 minutes, turning every 2-3 minutes to develop a golden, slightly charred exterior and cooked through interior.
Check for doneness: the chicken should be opaque, with juices running clear, and have a smoky, charred crust. Use a meat thermometer if needed—aim for an internal temperature of 75°C (165°F).
Remove the skewers from the heat and let the kebabs rest for 5 minutes, allowing the juices to redistribute for maximum tenderness.
Serve the kebabs hot, perhaps with a squeeze of lemon or your favorite side like grilled vegetables or rice for a complete meal.
