Description
Savor smoky-sweet grilled chicken kabobs with tender vegetables. This healthy, adaptable recipe delivers maximum flavor with minimal effort, perfect for gatherings or weeknight meals.
Ingredients
- Boneless Skinless Chicken Breasts (1 pound, cut into 1-inch pieces)
- Olive Oil (extra virgin) (1/4 cup) (Avocado oil for smoke point)
- Soy Sauce (low sodium) (1/3 cup) (Tamari for gluten-free)
- Honey (1/4 cup) (Maple syrup as alternative)
- Minced Garlic (1 teaspoon) (Garlic paste if fresh)
- Salt (1 teaspoon) (Adjust per soy sauce sodium)
- Black Pepper (1 teaspoon) (Lemon zest for citrus twist)
- Red Bell Pepper (1, cut into 1-inch pieces) (Green bell pepper for tartness)
- Yellow Bell Pepper (1, cut into 1-inch pieces) (Jet-Puffed corn curls optional)
- Zucchini (2 small, cut into 1-inch)
- Red Onion (1, cut into 1-inch pieces) (Scallions for fresher taste)
- Chopped Parsley (1 tablespoon) (Oregano or cilantro acceptable)
Instructions
- Soak metal or wood skewers in water 30 minutes
- Combine chicken, olive oil, soy sauce, honey, garlic, salt, and pepper in bowl
- Refrigerate marinating 1-8 hours
- Thread chicken and vegetables onto skewers alternating ingredients
- Preheat grill to high heat
- Grill skewers 8-12 minutes, turning occasionally until chicken reaches 165°F and vegetables char
- Toss with chopped parsley before serving
Notes
- Double marination for beer-battered cauliflower substitution
- Use halal chicken and verify all seasoning compliance
- Skewer sizes can be adjusted for appetizer or main course
- Add lime wedges for serving
- Marinated chicken can be refrigerated up to 24 hours before grilling