A simple marinade transforms ordinary boneless, skinless chicken into these splendid Honey Glazed Chicken Kabobs! Hello, barbecue season!!
We grill all summer long and get in a burger rut. A simple chicken marinade recipe makes for one memorable meal you’ll want to repeat again and again!
Honey Glazed Chicken Kabobs
I was entertaining my book club earlier this month and always need to have a theme for my spread. Our reading selection was set in 4 regions, the Middle East, Greece, London, and San Francisco. I made Mediterranean beef kabobs along with these not so traditional, yet irresistible, honey glazed chicken kabobs.
Marinating chicken infuses flavor deep into the meat along with tenderizing. A fabulous chicken marinade can change boring chicking into an extraordinary entree. Beware, when marinating shrimp or chicken, as you can over-marinate, making your protein mushy.
Six hours or even overnight should be fine for these kabobs. Feel free to shake up what you skewer in addition to the chicken. The hubby would prefer no pineapple, but I was happy to eat his share! If Thai is your thing, check out this fabulous grilled chicken with an Asian twist.
PRO Tips for Making Chicken Kabobs
Grilling chicken takes some extra finesse as you definitely want to avoid dry, overcooked meat! These tips will help you be a grilling pro!
- Marinades add moisture, by the process called osmosis. Remember high school biology?? If not, I promise that the marinade will infuse both flavor and moisture into the chicken.
- Marinate chicken for about 6 hours. Beef can handle a longer marinating time, but you don’t want the acids in the marinade to make the chicken mushy by leaving it for more than 12 hours.
- Place the marinade into a non reactive container, like plastic or glass. Aluminum will react with the acids in your marinade. I prefer using a gallon Ziploc freezer bag.
- Flip the chicken at least once during the marinating time so that all pieces have time to absorb the some of the liquid. The freezer bag makes the meat easy to turn.
- Marinate your chicken in the refrigerator to minimize any bacterial growth. Keep it covered or sealed in a freezer bag.
- If you want to serve with leftover marinade, make sure to boil it as it has been contaminated with raw chicken.
- If you’re unsure if your chicken is completely cooked, use anInstant Thermometer to check the internal temperature. It should be at least 160 degrees for white meat.
More Grilling Recipes You’ll Love:
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon freshly ground black pepper
- 6 skinless, boneless chicken breasts, cut into 1 1/2 inch pieces cubes
- 2 cloves garlic, minced
- 6 skinless, boneless chicken breasts, cut into 1 1/2 inch pieces cubes (about 2 1/2 pounds)
- 1 yellow onion, cut into 1 1/2-inch pieces
- 2 red bell peppers, cut into 1 1/2 inch pieces
- 1 half pineapple, cored, peeled and cut into 1 1/2-inch chunks
- In a large liquid measuring cup, whisk together oil, honey, soy sauce, pepper, and garlic. Place the chicken into a gallon ziplock bag and add the marinade. Place in the refrigerator for 4-6 hours, flipping the bag at least once.
- When ready to grill, thread the marinated chicken, onions, peppers, and pineapple onto skewers (if using wooden skewers, soak in water for 30 minutes before using so they won't burn).
- Grill until chicken is just cooked though. Serve hot.
Amount Per Serving: Calories: 580 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 204mg Sodium: 951mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 76g