Yummy Honey Chicken Kabobs

SUBMITTED BY: Ann Marie PHOTO BY: LADYJAYPEE

"Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

READ REVIEWS (455)

DIRECTIONS

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

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Reviewed on Jan. 1, 2004 by BEBOC

This was really good. The only thing that I did differently was to put all the chicken together on skewers and the veggies together on skewers. This way, if the veggies got done first they didn't burn while waiting for the chicken.

25 users found this review helpful

Reviewed on Nov. 3, 2002 by KIMBACUB

This recipe was just fantastic! I didn't have soy sauce so I used Yoshida's marinade instead and the results were just awesome. A slightly sweet, teriyaki flavored marinade. Even my 3 year old ate the chicken. My husband who is the pickiest human alive absolutely loved it. Thanks for a great summer recipe!

13 users found this review helpful

Reviewed on May 23, 2007 by HBAnderson

This is a very tasty and versatile recipe! I haven't had any trouble with lack of flavor; in fact, the other night I made this last minute and it only marinated about 30 minutes and was still delicious. The kabobs are great, but one of my favorite ways to use this is as a sandwich: leave the chicken breasts intact, or cut in half to fit a hamburger bun. Otherwise, follow the recipe for marinating the chicken (I did put the garlic and onion in the marinade for flavor). Serve on a bun (I prefer whole wheat) with swiss cheese melted on top, honey mustard, and toppings of your choice (lettuce, tomato, onion, etc). Yum! If you make extra chicken, try the leftovers sliced on a salad for lunch the next day.

11 users found this review helpful

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