Description
These Cooked Honey Garlic Chicken Kabobs are a perfect blend of sweet and savory flavors, making them a delicious choice for any meal. Marinated in a flavorful mixture of honey, soy sauce, and garlic, these grilled kabobs are easy to make and bursting with juicy goodness. Serve them up at your next barbecue for a crowd-pleasing dish that’s sure to impress.
Ingredients
Units
Scale
Marinade:
- 1/4 cup avocado oil or olive oil
- 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari soy sauce)
- 1/3 cup honey
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
Kabobs:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2–3 bell peppers, seeded and cut into bite-sized pieces (any color)
- 1 red onion, cut into bite-sized chunks
Instructions
- In a mixing bowl or shallow casserole dish, whisk together the oil, soy sauce, honey, black pepper, and garlic. Add the chicken and veggies to the marinade, cover, and marinate in the refrigerator for about 2 hours.
- Preheat grill to medium heat (around 350-400 degrees). Thread the veggies and chicken on skewers and discard the remaining marinade.
- Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.
Notes
- Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
- Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
- While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350
- Sugar: approx. 20g
- Sodium: approx. 800mg
- Fat: approx. 15g
- Saturated Fat: approx. 2g
- Unsaturated Fat: approx. 10g
- Trans Fat: 0g
- Carbohydrates: approx. 25g
- Fiber: approx. 2g
- Protein: approx. 30g
- Cholesterol: approx. 80mg
