2skinless boneless chicken breasts1 1/2 to 2 pounds
2peppers any color
1/4cupsoy sauceLow Sodium
Prep 2 peppers (any color will do) and two medium red onions. Chop into chunks.
Trim two skinless boneless chicken breasts and chop into approximately 1-inch chunks.Add the chicken and veggies to a one gallon ZipLock bag. Add 1/4 cup olive oil, low-sodium soy sauce, and honey. Add 1/2 teaspoon pepper and four cloves of garlic crushed.
Seal bag and mix well. Refrigerate for 30 minutes to 2 hours.
Preheat grill to 450°-500° surface temperature. Medium to medium high on most gas grills.
Place meat and veggies on kabob skewers.
Grill over direct heat. Rotate 1/4 turn every 6-7 minutes. Cook until the internal temp of the chicken is 165°. Check the thickest pieces near the center of the kabobs. Total cooking time 25-30 minutes.
A very easy recipe to cut in half or scale up for the amount you need.
You can use thigh meat but I suggest using a final internal temperature of 175°-180°. And cook seperate vegetable kabobs to prevent burning.
I prefer metal skewers since they will transfer heat to the center of the chicken.
You can use wooden skewers but be sure to soak them in water for about 30 minutes to prevent them catching on fire.
The grill temperature needs to be in the 450°-500° range. That is medium to slightly higher on a gas grill. For charcoal, not over the hot coals.
You can also bake there in an oven. About 20 minutes at 450°.
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