Honey Chicken & Veggie Kabobs

Honey Chicken and Veggie Kabobs

  • Servings: Eight kabobs
  • Difficulty: easy
  • Print
mem day

  • 1/4 cup olive oil
  • 1/3 cup honey
  • 1/3 cup soy sauce or liquid aminos
  • 1/4 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 2 onions, cut into 2 inch pieces
  • 2 bell peppers (various colors), cut into 2 inch pieces
  • 1 lb button mushrooms, optional
  • 1 lb cherry tomatoes, optional
  • 1 zucchini, sliced, optional
  • skewers


  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.
  2. Place the chicken, garlic and onions in the bowl, and marinate in the refrigerator at least 2 hours or overnight (best!).
  3. Preheat the grill for high heat. 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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