Recipe! Honey Chicken Kabobs

Here's a shot of the skewers right before they went on the grill.
We ate them so quickly that I didn't get an after pic!

I tried this recipe over a month ago, and I have made it twice since. I have also been dying to get it up on the blog because its awesome and absolutely worth sharing. It is on our regular rotation now because its SOOOOO yummy, and it only requires a simple ingredient list (all of which are things I always have on hand anyway). The assembly is easy, but for me that was the most time-consuming part. The assembly is worth it because kabobs are so much fun to eat! Best thing about it is that we all loved it. That's right, even the ever-unpredictable Cameron. 

I soaked the wood skewers 2hrs before putting them on the grill. The first time I made it I put the chicken in the marinade at about that same time. This last time I only marinated the chicken for about 45 mins (had a hectic day and no time to think about dinner 2hrs ahead of time) and it was still good. Work it according to your schedule. I used canned pineapple chunks, fresh bell peppers, and onion with the chicken. Next time I will try zucchini and maybe mushrooms (mushrooms just for me, seeing as I am the only one who loves them in this family). I served it with rice. Hope you like it! 

HONEY CHICKEN KABOBS 

"Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms." -found at allrecipes.com-

INGREDIENTS:

1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 teaspoon ground black pepper 8 skinless, boneless chicken breast

halves - cut into 1 inch cubes 2 cloves garlic 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers

DIRECTIONS:

1.	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).
2.	Preheat the grill for high heat.
3.	Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.	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.