Reviewed: Apr. 29, 2008

Great -- easy and delicious. I only marinated for about 2 1/2 hours and did not cut or skewer the chicken. Everyone loved it.

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Sherry S.

Cooking Level: Expert

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Reviewed: Apr. 27, 2008

Excellent marinade! We all loved it, I followed the recipe very closely adding a bit more garlic, it was a keeper! I used bell pepper, mushrooms, red onion squares, and cherry tomatoes in the marinade as well as on the kabobs and it was GREAT! I also did a separate shrimp skewers with another recipe from this site, we all agreed next time to use this recipes marinade on the shrimps next time!

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Dining Diva

Cooking Level: Expert

Home Town: Los Gatos, California, USA

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Reviewed: Apr. 3, 2008

This recipe was REALLY tasty. I cooked it for my picky boyfriend and his VERY picky kiddies and it was a hit with the whole fam! I only marinaded for 2.5 hours and it was still very flavorful. I was surprised at how simply yet DELICIOUS this recipe is. Definitely a winner. TRY IT!

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Halo1210

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Feb. 12, 2008

Most of the other kabob recipes I'd found called for soy sauce, which I didn't have. I had everything for this one, and it came out grand. I used red and green peppers as well as red onions as well as the chicken, and everything was very tasty.

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Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Oct. 29, 2007

Wonderful flavor. I didn't cut up the chicken breasts and it worked out great. This will become a regular recipe in our house!

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lgilli

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Reviewed: Oct. 6, 2007

So good - I threaded the skewers with green and red peppers and red onion slices. I used extra honey also :)

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Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

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Reviewed: Sep. 4, 2007

My husband and I eat a lot of chicken, so I'm always looking for new ways to eat it. The blend of ingredients came together wonderfully to make a new uniquely tasty chicken!

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Amanda Joy

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Aug. 26, 2007

I've used both lemon and lime juice for this marinade. I haven't made the kabob part of the recipe but the marinade is great for boneless skinless breasts. On the grill the honey carmelizes and gives the humble chicken breast a great flavor. This summer I always paired it with a mango salsa which I make with a fresh mango, red bell pepper, fresh jalopeno finely diced and a videlia onion (or purple onion). Add salt and a dash of teryaki marinade and you have a really pretty alternative to the kabob veggies and a great presentation as well.

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