Honey-Citrus Chicken Kabobs Recipe

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Honey-Citrus Chicken Kabobs Recipe
Honey-Citrus Chicken Kabobs Recipe photo by Taste of Home
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Honey-Citrus Chicken Kabobs Recipe

Read Reviews
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Publisher Photo
It only takes 30 minutes to marinate the chicken for these tangy lemon-lime skewers. They are easy to assemble and grill, and fun to eat! -Amanda Mills of Austin, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup honey
  • 1 garlic clove, minced
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 each medium green, sweet red and yellow pepper, cut into 1-inch pieces

Directions

In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Honey-Citrus Chicken Kabobs in Light & Tasty August/September 2005, p35

Nutritional Facts

2 each: 194 calories, 3g fat (1g saturated fat), 63mg cholesterol, 57mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup honey
  • 1 garlic clove, minced
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 each medium green, sweet red and yellow pepper, cut into 1-inch pieces
  1. In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Honey-Citrus Chicken Kabobs in Light & Tasty August/September 2005, p35

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Reviews forHoney-Citrus Chicken Kabobs

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MY REVIEW
JCV4 User ID: 628113 114595
Reviewed May. 14, 2013

"This was a great recipe. I thought the citrus helped keep the chicken moist. I added a little more garlic, too."

MY REVIEW
marciaoakley User ID: 1474421 61350
Reviewed Jun. 27, 2011

"This used way too much citrus and was kind of sour. It needs some herbs to flavor it as it was kind of blah. I won't make it again."

MY REVIEW
kferris39 User ID: 3916422 139555
Reviewed May. 3, 2010

"This taste great. light and flavorful!"

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