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Yummy Honey Chicken Kabobs

Submitted by: Ann Marie

Yummy Honey Chicken Kabobs
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  • Prep Time: 15 Minutes
  • Total Time: 2 Hours 30 Minutes
  • Yield: 12 servings
  • Dairy-Free
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Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

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
  • 12 skewers

Directions

  1. 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).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. 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.

Nutritional Information

  • Calories: 178 cal
  • Total Fat: 6.6 g
  • Saturated Fat: 1.1 g
  • Cholesterol: 45 mg
  • Sodium: 442 mg
  • Carbohydrates: 12.4 g
  • Fiber: 1 g
  • Protein: 17.4 g
  • Sugars: 9.9 g
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  • Potassium: 242 mg
  • Calcium: 19 mg
  • Iron: < 1 mg
  • Magnesium: 24 mg
  • Folate: 18 mcg
  • Niacin Equivalents: 11 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 633 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 28 mg
  • Calories From Fat: 59 kcal
  • Percent Of Calories From Carbs: 27
  • Percent Of Calories From Fat: 33
  • Percent Of Calories From Protein: 38
  • Percent Of Calories From Saturated Fat: 5

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Printed on August 1, 2014 at 9:53 am