What a heat wave we’re having on the East Coast! It’s so hot in my apartment, I can’t even think of cooking. But, last week, when it was a bit cooler, I cooked up some Honey Soy Chicken Kabobs – in my oven!
Kabobs are so versatile – and such a summer staple. They are easy to prepare and grill – or roast, in my case. I do have an indoor grill but sometimes it’s just easier to use my oven. Call it laziness, I guess!
I created this recipe from one I read online a while ago. I had a bunch of the ingredients I remembered so I just went with it. This chicken turned out moist and the sweetness of the veggies paired perfectly. Now we can have kabobs all year long!
Here’s my recipe:
Honey Soy Chicken Kabobs
Makes 4 kabobs
2 – 3 chicken breasts, cut in cubes
2 Tbsp. vegetable oil
3 Tbsp. honey
3 Tbsp. reduced-sodium soy sauce
1 clove garlic, minced
Salt and pepper, to taste
1 sweet onion, cubed
1 red pepper, cubed
Four wooden skewers
- Preheat oven to 350*
- Mix oil, honey, soy sauce, garlic and a little salt and pepper in a bowl to create marinade.
- Put chopped chicken in a plastic Ziploc bag and pour marinade over chicken.
- Refrigerate chicken and marinade for at least 30 minutes.
- When ready, add chicken and vegetables to wooden skewer – alternating between chicken, onion and red pepper.
- Put skewers on baking sheet and roast in over for 12-15 minutes or until juices from chicken run clear.
- Enjoy (with a side of brown rice)!