Honey-Glazed Chicken Kabobs
Honey-Glazed Chicken Kabobs is a gluten free and dairy free main course. One portion of this dish contains about 35g of protein, 23g of fat, and a total of 496 calories. For $2.48 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Taste of Home has 215 fans. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of onion, skinless boneless chicken breasts, horseradish, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is tremendous. If you like this recipe, you might also like recipes such as Honey Glazed Pork & Nectarine Kabobs, Plum-Glazed Chicken Kabobs, and Maple-Glazed Chicken Kabobs.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup canola oil
2 garlic cloves, minced
1 large green pepper, cut into 1-1/2-inch chunks
2/3 cup honey
1 tablespoon prepared horseradish
2/3 cup reduced-sodium soy sauce
1 large onion, cut into 1-1/2-inch wedges
1 large sweet red pepper, cut into 1-1/2-inch chunks
2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
2 teaspoons steak seasoning
Equipment:
bowl
ziploc bags
wooden skewers
grill
Cooking instruction summary:
Directions In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade. Yield: 6 servings. Originally published as Honey-Glazed Chicken Kabobs in Simple & DeliciousJune/July 2010, p55 Nutritional Facts 1 kabob equals 363 calories, 22 g fat (2 g saturated fat), 73 mg cholesterol, 395 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the first six ingredients.
2. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
3. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.
Nutrition Information:
covered percent of daily need
