Combine the olive oil, soy sauce, honey, minced garlic, salt, and pepper in a large bowl, then whisk until the honey loosens into the liquid. The marinade should look smooth and lightly thickened, with no heavy streaks of honey sitting at the bottom.

Add the chicken, red bell pepper, yellow bell pepper, zucchini, and red onion, then toss until every piece is coated. You want a glossy, even coating so the chicken seasons evenly and the vegetables pick up the same sweet-savory flavor.

Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours. During that time, the chicken absorbs flavor while the vegetables take on a light coating without turning limp.

Soak wooden skewers in cold water for at least 30 minutes and preheat a grill or grill pan to medium-high heat. The grates are ready when they feel hot enough to sear quickly and a piece of food releases after the first side chars.

Thread the chicken and vegetables onto the skewers, leaving a slight gap between pieces so the heat can circulate. Loose threading helps the kabobs roast and sear instead of trapping steam between crowded pieces.

Set the skewers on the grill and cook the first side for 5 to 7 minutes without wiggling them around. They are ready to flip when the chicken lifts with a bit of clean resistance instead of sticking hard to the grates.

Turn the skewers once and cook the second side for 5 to 7 minutes more, checking the thickest piece of chicken for doneness. The chicken should be lightly charred at the edges, smell sweet and garlicky, and reach 165 degrees Fahrenheit for poultry in the center.

If you want a shinier finish, brush the skewers during the last 2 minutes with a small portion of marinade that was kept separate from the raw chicken, then sprinkle with parsley and serve. The glaze should bubble lightly and form a caramelized coating rather than blacken.