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Yummy Honey Chicken Kabobs

Yummy Honey Chicken Kabobs

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Ann Marie

Ann Marie

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Sous Andy
2663

Sous Andy

5/5/2008

This is an excellent recipe, and lives up to all the reviews. A few things to remember. 1. Double the sauce, or you won't have enough. 2. If you're going to baste with the sauce, do it in the last minutes of of grilling. 3. Marinating the chicken and veggies is a MUST, and the longer the better. I put the chicken and veggies in separate zip-lock bags, and left them for about 8 hours. Every time I went to the fridge I turned the bags over. 4. If you're using wooden skewers, don't forget to soak them in water for a few hours, or they'll burn...I hate it when that happens. 5. If you lower your grill temperature a bit, you'll be able to put the veggies and chicken on the same skewers and they'll come out cooked to perfection. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature. If you have to take your hand away sooner, it's too hot. Oh, and you've got to add some pineapple chunks. Keep the faith and keep cooking.

BEBOC
770

BEBOC

1/1/2004

This was really good. The only thing that I did differently was to put all the chicken together on skewers and the veggies together on skewers. This way, if the veggies got done first they didn't burn while waiting for the chicken.

Crystal S
560

Crystal S

1/21/2010

Have tried this recipe 3 - 4 times over the past year with different cuts of chicken, etc. The absolute best way is to buy chicken thighs (bone in) and marinate for a minimum of 24 - 30 hours. I make batches of them and put 10-12 pieces in the fridge at a time. My family uses them as "grab and go's". Wonderful recipe!!!

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