Name: Honey Lemon Chicken Kabobs for Two
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, plus 2 teaspoons for the vegetables; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon honey; 1 garlic clove, minced; 1/2 teaspoon Italian seasoning; Freshly ground black pepper; 12 ounces boneless skinless chicken breast, cut into 1-inch pieces; 1 small zucchini, sliced into 1/2-inch rounds; 1/2 red bell pepper, cut into 1-inch pieces; 1/2 yellow bell pepper, cut into 1-inch pieces; 1/2 small red onion, cut into 1-inch chunks; Kosher salt, for the vegetables

Description

Four chicken kabobs for two: honey lemon marinated chicken with zucchini, bell peppers and red onion, grilled or baked.

Ingredients

2 tablespoons olive oil, plus 2 teaspoons for the vegetables
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons fresh lemon juice
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon Italian seasoning
Freshly ground black pepper
12 ounces boneless skinless chicken breast, cut into 1-inch pieces
1 small zucchini, sliced into 1/2-inch rounds
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1/2 small red onion, cut into 1-inch chunks
Kosher salt, for the vegetables

Cook Mode Prevent your screen from going dark

Instructions

If using wooden skewers, soak them in water for at least 30 minutes.
Whisk the 2 tablespoons olive oil, soy sauce, lemon juice, honey, garlic, Italian seasoning and a few grinds of pepper in a bowl or zip-top bag. Add the chicken, toss to coat and refrigerate for at least 30 minutes and up to 4 hours.
Toss the zucchini, peppers and onion with the 2 teaspoons olive oil and a pinch each of salt and pepper.
Remove the chicken from the marinade and discard the marinade. Thread the chicken and vegetables onto the 4 skewers, alternating them and leaving a little space between pieces.
Heat the grill to medium for 10 minutes and oil the grates. Grill the kabobs for 12 to 15 minutes, turning every 3 to 4 minutes, until the vegetables are charred in spots and the chicken reads 165°F.
Serve right away, with lemon wedges if you like.

Notes

Equipment: 4 metal or wooden skewers (10 to 12 inches), zip-top bag or bowl, grill or rimmed sheet pan, tongs, instant-read thermometer

Oven method: arrange the skewers on a rimmed sheet pan and bake at 425°F for 24 to 30 minutes, turning once, until the chicken reads 165°F.
Boneless skinless chicken thighs can replace the breast; cook to 165°F.
Cherry tomatoes or mushrooms can replace some of the vegetables.
Slide the chicken and vegetables off the skewers and refrigerate in a covered container for up to 4 days.
Reheat in a skillet or microwave until hot, or serve cold in salads and wraps.
Cook chicken to 165°F (USDA FSIS).
Marinate chicken in the refrigerator, and discard marinade that has touched raw chicken (USDA FSIS).
Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
Reheat leftovers to 165°F (FoodSafety.gov).

Prep Time: 25 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling
Cuisine: American