These Honey Chicken Kabobs were GOOD! And so simple to do too. We like to make a batch of rice pilaf , put it all on a large platter, and top it with the grilled kabobs and veggies. All in one big platter, kind of like ordering family style in a restaurant.
I would have liked to add some pineapple chunks to the skewers, but my kiddos aren’t fans of pineapple, so I didn’t include it (this time).
- 1/4 cup oil
- 1/3 cup honey
- 1/3 cup gluten-free 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 red bell peppers, cut into 2-inch pieces
- skewers (if using wooden skewers, soak in water for 1 hour before using, to prevent burning)
- In a large bowl, whisk together oil, honey, soy sauce and black pepper. Before adding chicken, reserve a small amount to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers into the bowl, and marinade in the refrigerator at least 2 hours (the longer, the better).
- Preheat the grill for high heat.
- Drain the 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 12-15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Do any of you use indoor grills for the winter months? Or do you shovel the snow away from the BBQ and use it all winter?