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Honey-Glazed Chicken Kabobs

Honey-Glazed Chicken Kabobs
“This is my husband’s favorite ‘special day’ meal. I serve it with rice pilaf, salad and grilled garlic bread.” —Tracey Miller, Aiken, South Carolina
6 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup honey
  • 1/2 cup canola oil
  • 1 tablespoon prepared horseradish
  • 2 teaspoons steak seasoning
  • 2 garlic cloves, minced
  • 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 large sweet red pepper, cut into 1-1/2-inch chunks
  • 1 large green pepper, cut into 1-1/2-inch chunks
  • 1 large onion, cut into 1-1/2-inch wedges

Directions

  • 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. Yield: 6 servings.
Nutrition Facts: 1 kabob equals 363 calories,
© Taste of Home 2013

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Honey-Glazed Chicken Kabobs (continued)

Nutrition Facts: 22 g fat (2 g saturated fat), 73 mg cholesterol, 395 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013