Chicken Kabobs
Ingredients
- ½ cup Vegetable Oil
- ⅓ cup Honey
- ⅔ cup Soy Sauce
- ½ tsp Lemon Pepper
- 2 tsp minced Garlic
- 2 Tbsp Balsamic Vinegar
- 1 lb. Chicken Breasts, cut into 1" Chunks
- Pineapple, cut into 1" Chunks
- Zucchini, thickly sliced
- Summer Squash , thickly sliced
- Red Onion, Chunked
- Bell Peppe, Chunked
Instructions
- Mix together vegetable oil, honey, soy sauce, lemon pepper, minced garlic, and balsamic vinegar with the chunked up chicken breasts and store in the fridge covered (I like to use a ziplock bag) for 1-8 hours. I find that these turn out the best when you throw everything into the fridge to marinate in the early morning for that nights dinner.
- 1 hour before preparing the Chicken Kabobs for the grill I submerge the skewers in water, this prevents them from catching fire easily.
- Place the vegetables that have been prepared into the marinade bag alongside the chicken breasts for the last hour. Do not include the pineapple.
- After all the ingredients have been marinating for at least 1 hour it is time to prepare the skewers.
- There is no right or wrong way to put them together other than I've found keeping the same pattern helps keep them level on the grill and cook more evenly. Grill the kabobs until the chicken is fully cooked and internal temperature reaches 165F.
- After removing them from the grill serve with your favorite side dishes such as: Yellow Rice, Naan, Wisconsin Pasta Salad, Tropical Punch, Lemon Icebox Pie, and Easy Instant Pot Mac and Cheese.