4 Skinless, bonelss chicken breasts-cut into 1 inch cubes
1 green bell pepper, cut into 1 inch square pieces
1 red pepper, cut into 1 inch square pieces
1 onion, cut into 1 inch square pieces
1 pound mushrooms, stemmed and halved
1 zucchini, or summer squash or both, sliced into 1/4 inch slices
In a bowl, whisk together oil, honey, soy sauce, and pepper. Reserve a small amount of marinade to brush onto kabobs while cooking.
Place the chicken in a plastic bag or container with a lid, and the vegetables in a separate bag or container. Add marinade to both, making sure all gets coated.
Place in refrigerator, turning occasionally, for at least 2 hours or overnight. The longer the better.
Preheat lightly greased grill to about 400.
Drain marinade from the chicken and vegetables, and discard marinade.
Thread chicken and vegetables alternately onto the skewers.
Cook for 12 to 15 minutes, until chicken juices run clear or no longer pink inside.
Turn and brush with reserved marinade frequently.
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