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BackstoryIf there's an ingredient you wish you could use more often, what would it be? For me, it would be honey. I love that it's a natural sweetener and how it adds a unique sweetness than plain old sugar doesn't. Although our Mediterranean Kabob Party was a few weeks ago, I really enjoyed the chicken kabobs we had and set out to make them again. For these Honey Chicken Kabobs, the key ingredient in the kabob marinade is honey and it adds the perfect, subtle sweetness!
Marinades should be kept simple in my book. Besides, I prefer to have the meat or whatever I'm marinating have it's own flavors come through and not be overpowered by a marinade. For these honey chicken kabobs, the marinade is super simple. With only oil, honey, soy sauce, and a bit of black pepper, how much simpler can it get?! To really get the flavor of the marinade to shine through, but not so much overpowering), I suggest marinating the chicken overnight. Feel free to use whatever vegetables you'd like to skewer on, however onions and bell peppers were what I had on hand so I used them.
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2-3 bell peppers in any color, cut into 2 inch pieces
- 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, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- 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.