Description
These Cooked Honey Garlic Chicken Kabobs are a perfect blend of sweet and savory flavors, with tender chicken and colorful veggies grilled to perfection. A delicious and easy dish for any occasion.
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
Chicken and Vegetables:
- 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 use in other dishes.
- Experiment with different veggies like mushrooms in addition to bell peppers and red onion.
- Soak kabob sticks in water while the chicken marinates to prevent burning on the grill.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
