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Grilled Honey Chicken Kebabs

Name: Grilled Honey Chicken Kebabs
Ingredients: 2 1/2 pounds boneless skinless chicken breast (cut into 1-inch cubes); 1/2 cup low-sodium soy sauce; 1/2 cup honey; 1/2 teaspoon black pepper; 2 cloves garlic (minced); 1/3 cup vegetable oil; 2 red bell peppers (cut into large pieces); 1 large onion (red, white, or yellow, cut into large pieces); You can also add white button mushrooms (fresh pineapple chunks, zucchini, etc.)

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Aug 4, 2013 The links in the post below may be affiliate links. Read the full disclosure

grilled honey chicken kebabs

I decided that yesterday would be a good day to grill up some chicken kebabs. So, I prepared a few different marinades that I’ve been wanting to try, let the chicken marinate, and skewered it. I was ready to go! Then we tried to heat up the grill…
For some reason, the propane tank was no longer connecting with the grill correctly. Apparently, it was a problem with the tank and is a common issue. We had family over and everyone was getting hungry, so I grilled them on a stove top grill/griddle instead. It wasn’t as ideal as the outdoor grill, but it worked!

kebabs on the stove top griddle

This is a really simple and yummy marinade! We liked it best of the few that I tested out yesterday.

To make this TERRAfit-friendly, use olive oil in place of the vegetable oil.

[amd-zlrecipe-recipe:192]

Recipe from Mel’s Kitchen Cafe and allrecipes

Grilled Honey Chicken Kebabs

Tasty and easy chicken!

5 / 5 ( 1 Review )

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Serves: 6

Adjust Servings: 6

Ingredients

Chicken and Marinade:

2 ½ pounds boneless skinless chicken breast cut into 1-inch cubes
½ cup low-sodium soy sauce
½ cup honey
½ teaspoon black pepper
2 cloves garlic minced
⅓ cup vegetable oil

Vegetables:

2 red bell peppers cut into large pieces
1 large onion red, white, or yellow, cut into large pieces
You can also add white button mushrooms fresh pineapple chunks, zucchini, etc.

Instructions

In a large bowl, whisk together soy sauce, honey, pepper, garlic, and oil. Measure out 1/4 cup of marinade and refrigerate covered to use later when grilling. Place the cubed chicken and half of remaining marinade into a large resealable bag. Place vegetables and remaining marinade in another large bag. Seal the bags and refrigerate for at least 2 hours, up to 24 hours.
Thread the chicken pieces onto skewers and alternate the vegetables on separate skewers.
Preheat grill to medium heat and grill the chicken skewers, flipping every few minutes, until chicken is cooked through, about 7-10 minutes. The vegetable skewers will only need a few minutes per side. Use the reserved marinade to brush over the chicken and veggies during the final minutes of cooking. Serve immediately.