Yummy Honey Chicken Kabobs

For this recipe using fresh mushrooms and cherry tomatoes as well as allowing it to marinate it overnight will make it even tastier. These kabobs are perfect for an outdoor barbecue, but can also be made in a broiler.

Yummy Honey Chicken Kabobs

5 from 4 votes

The combination of fresh mushrooms and juicy cherry tomatoes promised a burst of deliciousness with every bite. I decided to follow the recipe’s suggestion to marinate the kabobs overnight, knowing that it would enhance the flavors and infuse them into the ingredients.

Ingredients

  • 1/4 cup vegetable oil

  • 1/3 cup honey

  • 1/3 cup soy sauce

  • 1/4 teaspoon ground black pepper

  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes

  • 2 cloves garlic

  • 5 small onions, cut into 2 inch pieces

  • 2 red bell peppers, cut into 2 inch pieces

  • skewers

Directions

  • In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  • Preheat the grill for high heat.
  • Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  • Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

The preparation was simple, and I enjoyed threading the marinated mushrooms and cherry tomatoes onto skewers. The aroma of the marinade filled the air, making me even more eager to taste the final result.

When it was time to cook the kabobs, I fired up the barbecue and placed them on the grill. The sizzling sound and the charred marks on the vegetables added to the anticipation. Alternatively, I knew I could also achieve similar results using the broiler.

As I took the first bite, I was greeted with a burst of flavors. The mushrooms were tender and had absorbed the marinade beautifully, while the cherry tomatoes provided a juicy and refreshing element. The combination was delightful and showcased the natural goodness of the ingredients.

These kabobs were indeed perfect for an outdoor barbecue, but the broiler option made them versatile for any cooking situation. I couldn’t help but imagine enjoying these kabobs on a warm summer evening, surrounded by friends and family, sharing in the joy of good food and great company.

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