Honey Garlic Chicken and Veggie Kabobs

Ingredients

  • 3 tbsp vegetable oil

  • ⅓ cup honey

  • ⅓ cup soy sauce

  • 3 cloves garlic minced

  • 1 tsp pepper

  • 1 ½ lbs chicken tenders

  • 1 large onion

  • 2 Zucchini or Patty Pan Yellow Squash

  • 2 green bell peppers

  • Eggplant (optional)

  • Sungold Cherry Tomatoes (optional)

  • Skewers wood or metal

Instructions

  • If you are using wood skewers, soak them in water for 5–10 minutes and set aside. This will prevent them from burning while you are grilling the kabobs.

  • In a small bowl, whisk together the oil, honey, soy sauce, garlic, and pepper. Reserve 2 tablespoons of marinade for basting the cooked chicken and vegetables.

  • In a re-sealable plastic bag, place the chicken and marinade – close the bag and make sure the chicken is all coated with the marinade.

  • Refrigerate for 30 minutes to 2 hours.

  • Prepare the vegetables by cutting them into 1-inch squares. Sungold Cherry tomatoes (if using) do not need to be cut. Season with pepper.

  • Once the chicken has marinated, you can assemble the kabobs. Start with onion, then the bell peppers, and finally chicken.

  • Preheat the grill to medium.

  • Assemble the kabobs adding chicken and a mixture of vegetables to each skewer.

  • Place the prepared kabobs on a baking sheet and brush with remaining marinade from the bag.

  • Grill for 15 - 20 minutes or until chicken is no longer pink. Skewers (wood or metal)

  • Remove from grill and place on a platter, brush the reserved marinade over the cooked chicken and vegetables.