Honey N Spice Kabobs Recipes

YUMMY HONEY CHICKEN KABOBS

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.

HONEY & SPICE CHICKEN KABOBS

Steps:

• Note: If using bamboo skewers, soak them in water for 30 minutes before using.
• Using a small saucepan, bring 2 cups of water to a boil.
• Add green pepper chunks and blanch for 1 minute in boiling water.
• Drain pepper chunks and allow to cool.
• Preheat broiler.
• Cut each chicken breast half into pieces approximately 1-inch in size.
• In a small bowl, combine 57 sauce and honey and mix well.
• Alternately thread chicken, bell pepper and pineapple chunks onto the skewers.
• Brush kabobs with sauce mixture and place on broiler pan (lined with foil for easy cleanup).
• Broil about 6 inches from heat source for 8 minutes.
• Turn kabobs over and brush with sauce mixture again.
• Broil an additional 8 minutes on that side or until chicken begins to brown.
• Watch carefully as these will burn if left unattended.

HONEY-MUSTARD CHICKEN KABOBS

Steps:

• Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.

HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
• Preheat the grill for medium-high heat. 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.
• Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). 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 during the last 5 minutes.

HONEY GLAZED CHICKEN KABOBS

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- eight 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.

HONEY 'N' SPICE KABOBS

Steps:

• Cut pepper into 1 inch squares.
• In small saucepan, blance peppers in boiling water for 1 minute.
• Drain peppers on papertowels.
• Cut each chicken breast half into quarters.
• Alternately thread chicken, green peppers, and pineapple on to skewers.
• In small bowl combine, 57 sauce and honey.
• Brush each kabob with butter.
• Brush each kabob with the 57 sauce mixture.
• Broil kabobs 6 inches from heat source, 12 to 14 minutes or until chicken is cooked.
• Turning kabobs and brushing with sauce once.