1/4 cup olive oil
1/3 cup honey
1/3 cup low sodium soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 garlic cloves
5 small onion, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Prep 15 minutes
Cook 15 minutes
Ready in 2 hour 30 minutes
- 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
Tip – Tip – aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.