Grilled Chicken Kabobs

Tender marinated chicken and colorful vegetables threaded onto skewers and grilled to perfection with a sweet and savory honey garlic marinade. Ready in 30 minutes and can also be made under the broiler.

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Prep Time 15

Cook Time 15

Marinate Time 1

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 lb boneless skinless chicken breasts cut into 1-inch pieces
0.25 cup olive oil
0.33 cup soy sauce
0.25 cup honey
1 tsp minced garlic
salt and pepper to taste
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces
2 small zucchini cut into 1-inch slices
1 red onion cut into 1-inch pieces
1 tbsp fresh parsley chopped, for garnish

Equipment

Grill or Grill Pan
Wooden or Metal Skewers
Large mixing bowl
whisk
Instant read meat thermometer

Method

Place the olive oil, soy sauce, honey, garlic, salt and pepper in a large bowl. Whisk to combine.
Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat evenly in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Soak wooden skewers in cold water for at least 30 minutes to prevent burning on the grill.
Preheat your grill or grill pan to medium-high heat.
Thread the chicken and vegetables alternately onto the skewers, leaving a small space between each piece for even cooking.
Cook for 5 to 7 minutes on each side, or until the chicken reaches an internal temperature of 165 degrees F and is fully cooked through.
Sprinkle with fresh chopped parsley and serve immediately.

Notes

Broiler method: Preheat broiler, coat a sheet pan with cooking spray, place skewers in a single layer, broil 5 minutes per side. Chicken thighs can be used instead of breasts for extra juiciness. Cut all vegetables to similar sizes for even cooking. Do not overcrowd the skewers.