Yummy Honey Chicken Kabobs Recipes

Steps:

• 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).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• 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.

Steps:

• 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., Drain and discard marinade. On six 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.

Steps:

• 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).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• 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.

Steps:

• Combine all of the marinade ingredients together, mixing well.
• Cube the chicken into 1 inch pieces.
• Chop the zucchini into 1 inch pieces.
• Chop the red peppers into 1 inch pieces.
• Cut the white onions into quarters.
• Spray skewers (I use metal) with cooking spray.
• Alternate the chicken and veggies onto the skewers. *Make sure you don't crowd them together or else the chicken may not cook evenly*.
• Lay the finished skewers into a shallow baking dish (9 x 13 should work).
• Pour the marinade over the kabobs.
• Cover and refrigerate overnight.
• Spray cool grill with cooking spray, to prevent sticking.
• Preheat the grill (low to medium) and put the kabobs on, when heated up.
• Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear - approximately 15-30 minutes, depending on the heat of your grill.
• *Be careful to not over-cook the chicken or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade. Discard unused marinade.*.
• Enjoy!

Steps:

• Whisk together honey, soy sauce, oil, and black pepper for marinade in a large glass bowl. Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
• Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
• When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto skewers.
• Place kabobs on the preheated grill. Cook, turning frequently and brushing with the reserved marinade, until the chicken is no longer pink in the middle and the juices run clear, 12 to 15 minutes total.

Steps:

• 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).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• 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.

Steps:

• In a bowl, whisk together oil, honey, soy sauce and pepper.
• Before adding to chicken, reserve a small amount of marinade to brush onto kebabs while cooking.
• Place chicken, garlic, onions, mushrooms and marinade in a large ziploc bag and marinate in refrigerator at least 2 hours (the longer the better).
• Preheat barbecue for high heat.
• Drain marinade from chicken, discard marinade, thread chicken, onions and mushrooms onto skewers (pre soak 20 mins prior to grilling).
• Lightly oil barbecue grate, cook skewers for 12 to 15 mins until chicken juices run clear.
• Turn and brush with reserved marinade frequently.

Steps:

• Whisk together honey, soy sauce, oil, and black pepper for marinade in a large glass bowl. Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
• Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
• When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto skewers.
• Place kabobs on the preheated grill. Cook, turning frequently and brushing with the reserved marinade, until the chicken is no longer pink in the middle and the juices run clear, 12 to 15 minutes total.

Steps:

• 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). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 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.

Steps:

• 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).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• 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.