Honey Chicken Kabobs
Cook Time: 2 1/2 Hours Difficulty: Easy
INGREDIENTS
MARINADE
- ⅓ cup honey
- ⅓ cup brown sugar
- 2 tablespoons fresh chopped garlic
- ⅓ cup soy sauce
- ¼ cup vegetable oil
- ¼ teaspoon ground black pepper
KABOBS
- 8 skinless, boneless chicken breasts – cut into 1 inch cubes
- 5 small onion, cut into 2-inch pieces
- 2 medium red bell peppers, cut into 2-inch pieces
- 2 cloves garlic
- 12 bamboo skewers, or as needed, soaked in water for 30 minutes
INSTRUCTIONS
- Make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
- Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
- Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
- When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
- Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
- Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
- Enjoy!
NOTES
Bake kabobs for 10-15 minutes or until the internal temp reaches 120 degrees. Finish on the grill.
