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). 
Yummy Honey Chicken Kabobs
Author: Jeanine Friesen
Ingredients
- 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)
Instructions
- 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.
Notes
Source: AllRecipes.com
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?
Your site is fast becoming one of my favourites – thanks so much for these great recipes.
Delicious Jeanine..I agree pineapple would have been an excellent addition.
On those milder winter days we do shovel the snow away and get the bbq going:)
The photo is making me hungry! And I just had lunch, too!
I will definitely be giving this recipe a try. And to answer your question: Our grill is stored in the garage and gets rolled out onto the driveway for grilling right through the winter months.
Now, how about that rice pilaf recipe???
You knocked it out of the park with this one. This is literally making my mouth water right now.
These look delicious. Thanks for sharing
Duh! My bad!!! I see you already have your Rice Pilaf recipe posted!
Thanks!!!
Yummy looking! I`ve stalked your blog, 1st comment! I have to fill up the propane tank so I can make this. I use the grill all year long, and one year, did Christmas dinner on the bbq so bring it on!
My kids are fans of pineapple, and I often forget how easy kabobs are. These look tasty!
I can’t get the rice pilaf link to work….and when I put it in the search field above, those don’t look ANYTHING like this picture…HELP!
Hmm…a glitch from transferring my blog last year, I guess. Odd. I can’t find that recipe either, but it was this one, I just used a rice blend that had a little wild rice blended in it (can’t remember the name of it, sorry):
Rice Pilaf:
Adapted from a Recipe @ AllRecipes.com.
Ingredients:
1/2 cup butter, cubed
4 cups uncooked long grain rice
7 cups chicken broth
10 green onions, thinly sliced
2/3 cup soy sauce
1 cup slivered almonds, toasted
Directions:
In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add chicken broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.