Reviewed: Mar. 21, 2009

Hands down, this is the best Chicken Kabob recipe to date. The flavor is unreal. This one is very popular among family and friends. Just ensure you make twice as much sauce to baste during the process. Also remember to separate one batch for vegetables and other for chicken. Dont mix the two. Also on the skewers, one skewer all chicken and other all vegetable since they have different cooking times. Also chicken has bacteria, you don't want that on your vegetables, if they are stacked on top of each other. Overall I am extremely pleased with this recipe. Thanks so much. Stan.

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Stan

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Reviewed: Mar. 16, 2009

I couldn't believe how great this recipe was! It's SO simple, yet amazing. We only had about 30 mins to marinade and it still turned out great. For the kabobs, we did onions, green peppers, mushrooms, and chicken. For the marinade, we didn't change a thing! We will definitely make this again!

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sbethj

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Reviewed: Mar. 15, 2009

The flavor on this chicken is fantastic! I reduced the amount of soy sauce in half to avoid so much sodium. I marinated for 3 hours but next time I will keep it longer. 7/11/09 UPDATE: This is the second time I make this dish, this time I marinated overnight and it's even better. Thanks Ann Marie, this is our favorite!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

This was easy to do, and is now one of my husbands favorites.

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melissa

Cooking Level: Beginning

Home Town: Lapeer, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Mar. 11, 2009

A recipe you really should try. The chicken turned out much more tender than I had anticipated and it was great to use the leftovers in other meals.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Mar. 11, 2009

I marinated the chicken for about 10 hours in the marinade and our chicken still tasted a little bland. Don't get me wrong, it was a good recipe but I thought there would be more taste to the chicken. I will make again but I may add something more to the marinade next time.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Mar. 2, 2009

Suprisingly great! Much better than I expected from such a simple recipe. I followed the recipe exactly. I marinated the chicken and veggies together in a ziploc bag for 24 hours. My boyfriend did end up burning the chicken a bit on the grill since it was too dark outside to really see well, but even though they were crispy they still had an incredible flavor! Thanks for this recipe. I will definitely be making these again. My boyfriend could not stop eating the chicken! Hopefully we will not burn them next time. LOL.

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Kristal

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

So easy and so good! This has become a favorite at our house. We make it at least once or twice a month. Thanks for sharing!

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ANDRI

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Reviewed: Feb. 27, 2009

Very good.

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lmcirig

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Feb. 26, 2009

Very good. We used thighs instead of breasts and served the kabobs with fried rice.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 25, 2009

Big hit!

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ROCKSTIZZLE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Simple and delicious. Only extra I added was mushrooms.

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THECOOK40

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Reviewed: Feb. 17, 2009

I made just the marinade to use with boneless skinless chicken breasts on the grill. Served over white rice. It was good. My family liked it and I've made it a few times. I have made a double batch of the marinade and froze it with the chicken breasts (uncooked) so that they thaw in the marinade and are ready for the grill.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Feb. 17, 2009

way good

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chefstacia

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Reviewed: Feb. 6, 2009

This was great! Don't have a grill so I broiled them in the oven. The veggies I marinated in EVOO and the regular spices. This was our Superbowl grub! =D

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 31, 2009

Awesome recipe!! I marinated the chicken and veggies separatly overnight. DELICIOUS!! I used mini bell peppers, white onions, and pineapple. I used the oven to broil since I don't have a grill. The sauce mixture would be great for a stir fry dish too! One tip: make extra sauce.

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Sweetgirlinsd

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Reviewed: Jan. 29, 2009

I had two chicken breasts that i needed to use up so i marinaded them and baked them in the oven. i didnt use any veggie or grill them. Maybe this is why the recipe isn't very good. it seemed like a good idea but the flavors just didnt go together well... it was just odd. i dont think this is the best marinade but it might be much better with the smoke from a grill.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Jan. 29, 2009

LOVE...LOVE...LOVE...this recipe! I use cherry tomatoes instead of the bell pepper (just because I don't like bell pepper) but otherwise I follow it to a tee! Excellent! I'll continue to make it time & time again!

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cadispatcher

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Reviewed: Jan. 29, 2009

Very easy and very yummy

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Rayed

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Reviewed: Jan. 26, 2009

I tend to like spicy over sweet but my husband loved this recipe. I made a double batch of the marinade and refrigerated half of it to use a week later. It tasted great the second time around. We added red and green bell peppers and onions to the kabobs as well. I would recommend saving a small portion of the marinade before you put the chicken in that you can use for basting when they're on the grill. Otherwise, the chicken can be a little dry.

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