Honey-Glazed Chicken Kabobs


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Serve this dish with rice pilaf, salad and grilled garlic bread.

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Time needed

20 + marinating min preparation + 10 min cooking


  • 2/3 C. reduced-sodium soy sauce
  • 2/3 C. honey
  • 1/2 C. canola oil
  • 1 Tbs. prepared horseradish
  • 2 tsp. steak seasoning
  • 2 garlic cloves, minced
  • 2 lbs. boneless skinless chicken breasts, cut into 1 1/2-in. cubes
  • 1 lg. sweet red pepper, cut into 1 1/2-in. chunks
  • 1 lg. green pepper, cut into 1 1/2-in. chunks
  • 1 lg. onion, cut into 1 1/2-in. wedges

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In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

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