Summertime is one of my favorite seasons to get out and fire up the grill. I just love the extra flavor that comes from grilling and of course being able to avoid heating up the house on these dreadfully hot days is a big plus! These honey chicken kabobs have always been a favorite staple in our house. You can pair the chicken with just about any kind of vegetable. We grilled ours the other night with sliced red peppers, yellow peppers, and red onions. However, in the past we have thrown in just about every color pepper (can you tell I LOVE LOVE sweet peppers?), cherry or grape tomatoes, mushrooms, etc. The veggie selection here is endless! Also, this is another meal that can be prepped and marinated ahead of time when the children are napping. Can I get an amen?!? We served ours with sweet potatoes and fresh corn on the cob. A perfect and healthy summertime dinner…yes please! Hope you enjoy.
- 1/3c olive oil
- 1/2c honey
- 1/2c low sodium soy sauce
- 1/2t black pepper
- 3 cloves garlic
- any vegetable of your choice (peppers, onions, mushrooms, tomatoes, etc.) cut into 2 inch pieces
- ~1.5lb of chicken cut into 1 inch cubes
- In a large bowl, whisk together oil, honey, soy sauce, garlic, and ground pepper. Divide into two separate ziplock bags and reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken in one bag and the vegetables in the other bag. Marinate in the refrigerator for at least 2 hours (the longer the better).
- Preheat the grill on high.
- Drain and discard marinade from the chicken and vegetables. Thread chicken and vegetables on skewers or you may also place them in a grill basket if you prefer.
- 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.