Grilled Honey & Lemon Chicken Kabobs

Servings

Calories 144kcal

Author Sara

6 NatureRaised Farms Boneless Skinless Chicken Breast Portions
½ cup lemon juice
2 tablespoons lime juice
¼ cup soy sauce
¾ cup honey
2 teaspoons minced garlic
2 teaspoons lemon pepper seasoning
2 teaspoons basil
2 teaspoons parsley
Skewers for the kabobs I filled up 12 skewers with the recipe
Fresh vegetables you choose! We used yellow pepper, red pepper, yellow squash, mushrooms and red onions

Season the chicken breast portions with the lemon pepper, basil and parsley.
Add the lime juice, lemon juice, soy sauce, honey and minced garlic to a bowl and mix until well-combined.
Place the chicken breast portions into a Ziplock bag and pour the marinade into the bag with the chicken.
Seal the bag and refrigerate for at least 3 hours; preferably overnight - turning the bag occasionally to ensure the chicken is coated on all sides.
Discard the marinade and place the chicken and veggies onto the skewers (If using wooden skewers, remember to soak them in water for 10 minutes)
Place the kabobs over medium-high heat for 5-6 minutes on each side or until the veggies are cooked and the chicken reaches an internal temperature of 170 degrees.

Marinating Time: For maximum flavor infusion, marinate the chicken for at least 3 hours in the refrigerator, preferably overnight. This allows the flavors of lemon juice, lime juice, soy sauce, honey, and garlic to penetrate the chicken, resulting in a more flavorful and tender dish. Remember to turn the bag occasionally to ensure all sides of the chicken are evenly coated with the marinade.
Vegetable Selection and Preparation: Choose a variety of fresh vegetables for the kabobs, such as bell peppers, onions, squash, and mushrooms, to add color, texture, and nutrients to the dish. Cut the vegetables into uniform-sized pieces to ensure even cooking. You can also brush the vegetables with a light coat of olive oil and sprinkle them with salt and pepper before grilling to enhance their flavor.
Grilling Technique: Preheat the grill to medium-high heat before placing the kabobs on the grates. If using wooden skewers, soak them in water for at least 10 minutes before assembling the kabobs to prevent them from burning on the grill. Grill the kabobs for 5–6 minutes on each side or until the vegetables are tender and the chicken reaches an internal temperature of 170 degrees Fahrenheit, as measured by a meat thermometer. Rotate the kabobs occasionally for even cooking and browning. Avoid overcooking the chicken to prevent it from becoming dry.

Nutrition