Photo of: Honey Chicken

Honey Chicken

Submitted by: Sarah 
A tinge of curry and paprika color this orange-honey chicken marinade. 

Photo of: Curried Honey Mustard Chicken

Curried Honey Mustard Chicken

Submitted by: Priscilla 
Dijon mustard teams with honey and curry powder in this easy, piquant marinade. 

Photo of: Marinated Chicken Kabobs

Marinated Chicken Kabobs

Submitted by: D. Dettmann 
Boneless chicken pieces, green bell pepper chunks, onions, and fresh mushrooms are cooked on the glaze with a wonderful, lightly sweet glaze. 

Honey Flaked Chicken

Submitted by: Stacey 
Chicken is baked in a sweet, crisp coating. 

Special Chicken Kabobs

Submitted by: Manouchehr Delshakib 
Nobody can resist these saffron marinated cubes of chicken once they've been grilled to golden perfection. 

Photo of: Ty's Barbequed Chicken

Ty's Barbequed Chicken

Submitted by: Tammy Yerke 
This is a fast, really tasty marinade that you can do at the last minute. Chopped onion, honey, ketchup, brown sugar, and soy sauce are mixed together and poured over chicken breasts. Chill for an hour and then grill. Makes four generous servings. 

Photo of: Tangy Chicken Breasts

Tangy Chicken Breasts

Submitted by: J. DuChareau 
A robust marinade of Worcestershire sauce, lemon and garlic permeates grilled chicken. 

Photo of: Marinated Grilled Chicken II

Marinated Grilled Chicken II

Submitted by: Denise Boyd 
Italian salad dressing does wonders for chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper. 

Mango Chicken Kabobs

Submitted by: Food_Diva 
Home Town: New York, New York, USA
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy! 

Photo of: Honey Rosemary  Chicken Kabobs

Honey Rosemary Chicken Kabobs

Submitted by: Elisabeth Corcimiglia 
'These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium,' says Elisabeth Corcimiglia of Byron, New York. 'I found the original recipe in a magazine but adjusted it to better suit the tastes in my household.' 
 
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