1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast
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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
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| 1. | In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). |
| 2. | Preheat the grill for high heat. |
| 3. | Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. |
| 4. | 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. I chose to use zucchini and squash from my garden along with onion. I put the chicken in one bag and the veggies in another and poured the sauce (I doubled the sauce) in each bag and let them swim in it for hours. This was such a delicious dinner. And notice the paper plate?! Talk about an easy clean up! And summer nights with the kids is all about playing-not doing dishes! |
Husband rating: 4.5 stars
Boys say: thumbs up
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