Honeyed Chicken Kebabs Recipes

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.

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
• Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
• Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.

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.

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.

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.