Yummy Honey Chicken Kabobs
Laura Pittman
ingredients
- 1/2 cup vegetable oil
- 2/3 cup honey
- 2/3 cup soy sauce
- 1/2 tsp ground black pepper
- 8 skinless, boneless chicken breast halves - cut into 1" cubes
- 2 cloves garlic
- Small kabob onions, peeled
- 1 red bell pepper, cut into 2" pieces
- Fresh pineapple, cored and cut into 2" chunks
- Cherry tomatoes
- Mushrooms, stems removed
- Skewers, soaked in water
directions
- 1
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 in a ziploc bag with some marinade and the vegetables in a separate ziploc bag with remaining marinade. Marinate in the refrigerator at least 2 hours (the longer the better).
- 2
Preheat the grill for high heat.
- 3
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- 4
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 during grilling.
Source: Laura Knight
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