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Grilled honey chicken and veggie kebabs Edit Tags: Main Dishes, Poultry, Side Dishes, Vegetable Dishes
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Author: Mel's Kitchen Cafe
Uploaded By: Shelly
Ingredients:- ½ cup low-sodium soy sauce
- ½ cup honey
- ½ teaspoon black pepper
- 2 cloves garlic, finely minced
- â…“ cup vegetable or canola oil
- 2 ½ pounds chicken breasts, cubed
- 2 red bell peppers, cored, seeded and cut into large pieces
- 1 large red onion, cut into large pieces
- 8 ounces white button mushrooms, stemmed
- 2-3 cups fresh pineapple chunks
Directions:
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In a large bowl, whisk together the soy sauce, honey, pepper, garlic and oil.
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Measure out ¼ cup marinade and place in a covered container in the refrigerator to use for grilling.
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Place the cubed chicken in a large ziploc bag and the vegetables in another ziploc bag.
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Pour half of the remaining marinade over the chicken and the other half over the vegetables.
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Seal the bags and refrigerate for at least 2 hours (can be refrigerated up to 24 hours).
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If using wooden skewers, soak them in water 30 minutes prior to cooking.
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Thread the chicken pieces onto skewers and alternate the veggies/fruit on separate skewers.
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Preheat a grill to medium heat and grill the skewers, flipping every couple of minutes, until the chicken is cooked through (about 7-10 minutes total, depending on the heat of your grill and size of the chicken pieces).
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The vegetable skewers only need a few minutes per side.
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Use the reserved marinade to brush over the chicken and veggies during the final minutes of cooking. Serve immediately.
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