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Honey Rosemary Chicken Kabobs
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1/3 cup honey
1/4 cup lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 pint cherry tomatoes
1 small zucchini, cut into 1-inch pieces
1 can (8 ounces) unsweetened pineapple chunks, drained
In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a
large resealable plastic bag; add the chicken. Seal bag and turn to coat;
refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard
marinade from chicken. On eight metal or soaked wooden skewers, alternately
thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat
for 9-11 minutes or until chicken juices run clear, turning and basting
frequently with reserved marinade.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |