Printable | Taste of Home

Honey-Mustard Chicken Kabobs

4 boneless skinless chicken breast halves (4 ounces each)
4 small zucchini
4 small yellow squash
2 medium sweet red peppers
4 ounces small fresh mushrooms
Hot cooked rice, optional
GLAZE:
3/4 cup honey
1/2 cup prepared mustard
1/4 cup water
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon cider vinegar

Printed from tasteofhome.com Oct 11, 2008

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Honey-Mustard Chicken Kabobs cont.

Cut the chicken, squash and peppers into 1-in. pieces. On four metal
or soaked wooden skewers, alternately thread chicken and vegetables.
In a small saucepan, combine glaze ingredients; bring to a boil.
Boil for 1 minute or until thickened. Grill kabobs over hot heat
for 10 minutes, turning often. Brush with glaze; grill 5 minutes more
or until the chicken is no longer pink and vegetables are tender.
Serve over rice if desired.

Yield: 4 servings.