We. Just. Can’t. Stop. Grilling.
Whenever my husband is off work, he likes to do all the cooking. I mean, all of it. He doesn’t even let me cook something on the stove. He wants to do it all. And who am I to argue? He does leave it up to me to find a recipe for marinade or whatnot and I found a winner with this one.
It’s a honey and soy marinade so it’s kind of sweet and kind of salty and all kinds of delicious. We added some sweet onions and bell peppers to the kabobs and the marinade was especially delicious on those.
A definite winner, this one. And it’s one of those recipes where you probably already have everything you need on hand which makes it that much better.
Honey Chicken Kabobs
- ¼ cup vegetable oil
- ⅓ cup honey
- ⅓ cup soy sauce
- ¼ teaspoon ground black pepper
- 1 pound boneless (skinless chicken breasts, cut into 1-inch cubes)
- 2 cloves garlic
- 2 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.
- 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.