HONEY GLAZED CHICKEN KABOBS
Another recipe I found in TOH magazine by Tracey Miller. I am always searching for recipes to cook on the grill and this is a great one!!! She suggests serving it with rice pilaf, salad and garlic bread which is what we do. Time doesn't include marinading time, which is 5-6 hours.
Provided by diner524
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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- eight 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 Facts : Calories 489.7, Fat 22.3, SaturatedFat 2.2, Cholesterol 96.8, Sodium 1155.5, Carbohydrate 39.4, Fiber 1.9, Sugar 34.5, Protein 34.6
YUMMY HONEY CHICKEN KABOBS
Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Provided by Ann Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g
HONEY-GLAZED CHICKEN KABOBS
This is one of my husband's favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. -Tracey Miller, Aiken, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 363 calories, Fat 22g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 395mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE
When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 kabobs.
Number Of Ingredients 10
Steps:
- Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.
Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 25g protein.
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, and red pepper flakes in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES
Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.
Provided by Kim Peterson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g
BUNYAN'S DIABETIC 57 & HONEY GLAZED KABOBS
Don't be afraid fellow diabetics! Honey is a sweetener we can have! Couldn't find any boneless skinless breasts in the store last time I did this one but did find boneless thighs, and they worked just as well
Provided by Paul Bushay
Categories Chicken
Time 25m
Number Of Ingredients 5
Steps:
- 1. If you are using bamboo skewers, soak them in water for a half an hour 1st that way they won't burn
- 2. Cube vegetables into 1/2 inch pieces. Cut the mushrooms in half, lengthwise
- 3. Combine 57 sauce and honey; set aside.
- 4. Alternately thread chicken and vegetables on skewers.
- 5. Spray with cooking spray.
- 6. Grill over medium heat 12 to 15 minutes, turning often, until chicken is cooked.
- 7. Brush liberally with 57 sauce mixture.
- 8. Grill until kabobs are brown and glazed, about 5 minutes.
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BALSAMIC HONEY MUSTARD GLAZED CHICKEN KABOBS - A FEW SHORTCUTS
From afewshortcuts.com
- In a small bowl whisk together French’s Classic Yellow Mustard, Honey, Balsamic Vinegar, pepper, and garlic salt to form the glaze.
- Assemble your kabobs by adding an assortment of veggies with the chicken on to your skewers in layers. There is no right or wrong way. Try to start and finish with a veggie to help hold everything on.
- Pour or brush the glaze over your assembled kabobs and allow it to sit for at least 10 minutes before grilling.
HONEY GARLIC CHICKEN SKEWERS - NICKY'S KITCHEN SANCTUARY
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- Place the chicken in a bowl and pour on three quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for 1 hour (or up to a day).
HONEY GLAZED CHICKEN KABOBS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
- In a large liquid measuring cup, whisk together oil, honey, soy sauce, pepper, and garlic. Place the chicken into a gallon ziplock bag and add the marinade. Place in the refrigerator for 4-6 hours, flipping the bag at least once.
- When ready to grill, thread the marinated chicken, onions, peppers, and pineapple onto skewers (if using wooden skewers, soak in water for 30 minutes before using so they won't burn).
HONEY CHICKEN KABOBS - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
- Whisk together marinade ingredients. Add to a resealable plastic bag or a bowl with the chicken breast pieces. Marinate for 30 minutes to 2 hours, or longer.
- Preheat oven to 400 degrees F. Line a sided baking sheet with aluminum foil and place a metal baking rack on top. Spray it with nonstick cooking spray.
- While the kabobs bake, prepare the Honey Soy Sauce by mixing the honey and soy sauce until the honey dissolves. Warm in microwave for 15 - 30 seconds.
SPICY HONEY CHICKEN AND SWEET POTATO KEBABS - LITTLE BROKEN
From littlebroken.com
- Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium high heat, when boiling, set your timer to 5 minutes, and cook until potatoes are nearly cooked but still firm. Immediately drain and transfer to a bowl to cool.
- While the potatoes are cooling, prepare the spice mix + glaze by mixing together the olive oil with garlic powder, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and vinegar. Set aside.
- Toss chicken with half of the spice mixture. Divide the rest of the spice mixture between the potatoes and onions, and toss gently to combine.
HONEY-GLAZED CHICKEN KABOBS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 6Total Time 30 minsCategory DinnerCalories 363 per serving
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