Grilled Honey Chicken Kabobs
Nothing says summer like firing up the grill and sharing a great meal with family and friends. This recipe, shared by Blossman employee Jared Wise, features grilled honey chicken kabobs. A sweet and savory dish perfect for your next cookout!
Serves: 6-8
Prep Time: 30 minutes (plus overnight marinating)
Cook Time: 15 minutes
Ingredients
- Ingredients for the Kabobs:
- 4–6 boneless, skinless chicken breasts or thighs
- 2 bell peppers (yellow, red, and orange)
- 1 large onion
- 1 pint baby portobello mushrooms
- 1 zucchini
- Any additional vegetables of your choice
- Ingredients for the Marinade:
- ½ cup vegetable oil
- ⅔ cup honey
- ⅔ cup soy sauce
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- Tony Chachere’s seasoning, to taste
- Tiger Sauce, to taste
Directions
- In a large mixing bowl, combine all marinade ingredients. (Double the recipe if preparing a larger batch.)
- Cut the chicken and vegetables into approximately 2-inch pieces.
- Place the chicken and vegetables into separate gallon-size resealable bags.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Thread the chicken and vegetables onto skewers in your preferred order.
- Preheat your grill to 350-400°F.
- Grill the kabobs until the chicken reaches an internal temperature of 165°F and the vegetables are cooked to your desired tenderness.
- Serve with ranch dressing for dipping and enjoy!