Honey Spice Chicken Kabobs Recipes

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

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 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 CHICKEN KABOBS

Steps:

• 1. Whisk oil, honey, soy sauce, and pepper. Before adding mix to chicken, reserve small amount to brush on kabobs while cooking. Place chicken, garlic, onions and peppers in bowl. Marinade for 2 hours.
• 2. Preheat grill for high heat.
• 3. If using wooden skewers, soak in water for 1 hour to prevent burning.
• 4. Drain marinade from chicken and vegetables; discard marinade. Thread on skewers.
• 5. Cook for 12-15 minutes. Lightly oil grill, turn and brush with reserved marinade frequently.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

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 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.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

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 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.