Grilled Honey-Garlic Chicken Kabobs Recipe

5 1 1
Publisher Photo

Grilled Honey-Garlic Chicken Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
We cook out all four seasons, so, I'm always in search of new marinades. We've been making these marvelous kabobs for years. They're a family favorite.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup olive or vegetable oil
  • 1/4 cup lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons honey
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon salt, optional
  • 4 boneless skinless chicken breast halves

Directions

In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear. Yield: 4 servings.
Originally published as Grilled Chicken Kabobs in Country Chicken Cookbook 1995, p94

Nutritional Facts

1 each: 272 calories, 17g fat (0 saturated fat), 73mg cholesterol, 65mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

  • 1/2 cup olive or vegetable oil
  • 1/4 cup lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons honey
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon salt, optional
  • 4 boneless skinless chicken breast halves
  1. In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear. Yield: 4 servings.
Originally published as Grilled Chicken Kabobs in Country Chicken Cookbook 1995, p94

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caleone User ID: 5311545 73467
Reviewed Aug. 12, 2010

"This was so easy to prepare and so delicious!! My husband and I really enjoyed this. I added cherry tomatoes, squash, zucchini and red onion to my skewers, which I also marinated."

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