Honey Glazed Chicken Kabobs |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Another recipe I found in TOH magazine by Tracey Miller. I am always searching for recipes to cook on the grill and this is a great one!!! She suggests serving it with rice pilaf, salad and garlic bread which is what we do. Time doesn't include marinading time, which is 5-6 hours. Ingredients:
2/3 cup reduced-sodium soy sauce |
2/3 cup honey |
1/2 cup canola oil |
1 tablespoon prepared horseradish |
2 teaspoons steak seasoning (i use montreal steak seasoning) |
2 garlic cloves, minced |
2 lbs boneless skinless chicken breasts, cut into 1-1/2-inch cubes |
1 large sweet red pepper, cut into 1-1/2-inch chunks |
1 large green pepper, cut into 1-1/2-inch chunks |
1 large onion, cut into 1-1/2-inch wedges |
Directions:
1. In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. On six- eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.
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