Honey-Glazed Chicken Kabobs Recipe

Honey-Glazed Chicken Kabobs Recipe photo by Taste of Home

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“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

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Honey-Glazed Chicken Kabobs Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 6 Servings

20 10 30

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.

Nutritional Facts 1 kabob equals 363 calories, 22 g fat (2 g saturated fat), 73 mg cholesterol, 395 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Honey-Glazed Chicken Kabobs in Simple & Delicious June/July 2010, p55