Grilled Chicken Kabobs


  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed
  • 11/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 red bell peppers (or any color), cut into 1-inch pieces
  • 2 red onions, cut into small wedges
  • 2 zucchini, cut into 1-inch pieces
  • 1 tsp salt, 1/2 tsp pepper
  • 12 skewers


Whisk together first 4 ingredients in a large bowl; remove 1/4 cup marinade, and reserve for later use. Add chicken to remaining marinade in bowl, and toss. Cover and refrigerate 30 minutes. Preheat grill to medium-high heat. Alternately thread chicken and vegetables onto metal or bamboo skewers. Sprinkle with salt and pepper. Discard any remaining marinade in bowl. Place skewers on a greased grill rack. Grill, covered with grill lid, 5 to 6 minutes per side or until chicken is done. Drizzle kabobs with reserved 1/4 cup marinade.

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