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Honey-Glazed Chicken Kabobs

This is one of my husband’s favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    6 servings

Ingredients

  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup honey
  • 1/2 cup canola oil
  • 1 tablespoon prepared horseradish
  • 2 teaspoons steak seasoning
  • 2 garlic cloves, minced
  • 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 large sweet red pepper, cut into 1-1/2-inch chunks
  • 1 large green pepper, cut into 1-1/2-inch chunks
  • 1 large onion, cut into 1-1/2-inch wedges

Directions

  • 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.
Nutrition Facts
1 each: 363 calories, 22g fat (2g saturated fat), 73mg cholesterol, 395mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 28g protein.

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