I promised you that I would share my all-time favorite, super easy chicken and vegetable skewer recipe and I am not a promise breaker!
I am a sucker for a meal that I can put together for my boyfriend and I in a matter of minutes when I get home from work. And, since this involves a marinate, I can whip it up on the weekend and pop in the fridge until we are ready to make it. Although food is my favorite F word, spending hours and making a mess of the kitchen is not a pastime I enjoy.
Sundays are usually my meal prep afternoon. I am usually found in the kitchen between 3:00pm – 5:00pm getting as much done for the week to come as possible. After chopping and washing everything needed for the upcoming weeks dinners, packing lunches, organizing and reorganizing the panty, and making Sundays dinner, it’s suddenly Wine O’clock before I know it and I’m done.
This is a recipe that I tend to bust out when we have company over for a BBQ in the summertime. The idea of another BBQ with only hotdogs and hamburgers served is enough to enforce a hunger strike.
Enough about me.. let’s get to the meat of the post (see what I did there?)
Here is what you need:
♥ 1/4 cup vegetable oil
♥ 1/3 cup honey
♥ 1/3 cup soy sauce
♥ 1/2 teaspoon ground black pepper
♥ 8 boneless, skinless chicken breast halves – cut into 1 inch cubes
♥ 2 cloves garlic
♥ 4 small onions – cut into 2 inch pieces
♥ 1 red bell pepper – cut into 2 inch pieces
♥ 1 yellow bell pepper – cut into 2 inch pieces
♥ 1 small zucchini – sliced
♥ skewers – I find that metal ones are better but whatever you have on hand will do the trick. (If using wooden skewers, remember to submerge in warm water for an hour before threading them with food to prevent splintering)
Here is what you will need to do:
♥ In a large bowl, whisk together vegetable oil, honey, soy sauce, and ground black pepper before adding to a large resealable bag.
*Once blended, reserve a small amount of the marinade to for brushing while grilling
♥ Add the chicken, garlic, onions and peppers to the resealable bag and after sealing it, give it a gentle shake to make sure everything is evenly coated before placing in the refrigerator.
*You are going to want to let this marinate in the refrigerator for at least 2 hours if you are in a rush. The longer the better.
♥ Preheat your grill for high heat.
♥ Drain marinade from the chicken and vegetables and discard. Thread the chicken and vegetables alternately onto the skewers.
♥ Lightly oil the grill plate before placing skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear. Turn and brush with reserves marinade while you go.
If you try this recipe, please let me know and share your thoughts with me! Did you change anything? Would you change anything?