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Yummy Honey Chicken Kabobs
SUBMITTED BY:
Ann Marie
PHOTO BY:
chibi chef
"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.)"
RECIPE RATING:
Read Reviews
(623)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
3 Hrs
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 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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DIRECTIONS
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.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on May 5, 2008 by
Sous Andy
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Sous Andy
May 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.
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159 users found this review helpful
This is an excellent recipe, and lives up to all the reviews. A few things to remember. 1....
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Reviewed on Jan. 1, 2004 by BEBOC
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BEBOC
Jan. 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.
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53 users found this review helpful
This was really good. The only thing that I did differently was to put all the chicken...
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Reviewed on May 23, 2007 by
LADYJAYPEE
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LADYJAYPEE
May 23, 2007
5+++! These kabobs were SO tender & flavorful. I marinated them all day using low-salt soy sauce, canola oil, the honey, black pepper, & fresh minced garlic. Added just a touch of cayenne pepper to the marinade and it was great! Doubled the marinade as I did not want my veggies marinating in the same mixture as the chicken. To grill, on one skewer, used red & orange bell peppers, and a red onion, as that is what I had on hand and these required different cooking times than the meat and other veggies used. On another skewer, did zucchini, grape & cherry tomatoes from our garden. And on another, used pineapple chunks. Thank you, Ann Marie!
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32 users found this review helpful
5+++! These kabobs were SO tender & flavorful. I marinated them all day using low-salt soy...
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Reviewed on May 23, 2007 by HBAnderson
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HBAnderson
May 23, 2007
This is a very tasty and versatile recipe! I haven't had any trouble with lack of flavor; in fact, the other night I made this last minute and it only marinated about 30 minutes and was still delicious. The kabobs are great, but one of my favorite ways to use this is as a sandwich: leave the chicken breasts intact, or cut in half to fit a hamburger bun. Otherwise, follow the recipe for marinating the chicken (I did put the garlic and onion in the marinade for flavor). Serve on a bun (I prefer whole wheat) with swiss cheese melted on top, honey mustard, and toppings of your choice (lettuce, tomato, onion, etc). Yum! If you make extra chicken, try the leftovers sliced on a salad for lunch the next day.
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22 users found this review helpful
This is a very tasty and versatile recipe! I haven't had any trouble with lack of flavor; in...
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Reviewed on Nov. 3, 2002 by
KIMBACUB
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KIMBACUB
Nov. 3, 2002
This recipe was just fantastic! I didn't have soy sauce so I used Yoshida's marinade instead and the results were just awesome. A slightly sweet, teriyaki flavored marinade. Even my 3 year old ate the chicken. My husband who is the pickiest human alive absolutely loved it. Thanks for a great summer recipe!
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18 users found this review helpful
This recipe was just fantastic! I didn't have soy sauce so I used Yoshida's marinade instead...
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Reviewed on May 24, 2003 by MARPUP69
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MARPUP69
May 24, 2003
We had a BBQ for July 4th and decided to serve these for something a little different. They were a hit!! People are still talking about them 2 months later. We marinated shrimp in addition to the chicken and added pineapple to the skewers. They were fabulous.
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16 users found this review helpful
We had a BBQ for July 4th and decided to serve these for something a little different. They...
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Reviewed on Apr. 5, 2003 by
AMKNIGHT
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AMKNIGHT
Apr. 5, 2003
These were fabulous! We only had time to marinate the chicken for two hours, but that was plenty of time, as they gained plenty of flavor. We also grilled the kabobs on a little skewer rack that kept them from directly touching the grill. It took a little longer to cook this way (just over 15 minutes), but it also kept them from sticking. We used onion, cherry tomatoes, and mushrooms, and these were the best skewers we've ever made on our grill! We'll definitely have them again - the marinade just makes the dish!
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16 users found this review helpful
These were fabulous! We only had time to marinate the chicken for two hours, but that was...
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Reviewed on Dec. 9, 2005 by Greek Girl
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Greek Girl
Dec. 9, 2005
I used this mix with a stir fry! It was wonderful on top of chicken fried rice! I placed the chicken strips in a bowl with the marinade and then place the whole thing in a wok and let it cook together, then drained 3/4 of the marinade and cooked for 5 minutes and served on top of rice, AWESOME!
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14 users found this review helpful
I used this mix with a stir fry! It was wonderful on top of chicken fried rice! I placed the...
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Reviewed on Sep. 8, 2006 by Ann Marie
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Ann Marie
Sep. 8, 2006
Using a low sodium soy sauce will help cut down the salt for those who think it might be to salty...enjoy
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11 users found this review helpful
Using a low sodium soy sauce will help cut down the salt for those who think it might be to...
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