This is an excellent recipe, and lives up to all the reviews. A few things to remember. 1. Double the sauce, or you won’t have enough. 2. If you’re going to baste with the sauce, do it in the last minutes of of grilling. 3. Marinating the chicken and veggies is a MUST, and the longer the better. I put the chicken and veggies in separate zip-lock bags, and left them for about 8 hours. Every time I went to the fridge I turned the bags over. 4. If you’re using wooden skewers, don’t forget to soak them in water for a few hours, or they’ll burn…I hate it when that happens. 5. If you lower your grill temperature a bit, you’ll be able to put the veggies and chicken on the same skewers and they’ll come out cooked to perfection. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you’ve got the right grill temperature. If you have to take your hand away sooner, it’s too hot. Oh, and you’ve got to add some pineapple chunks. Keep the faith and keep cooking.
This was really good. The only thing that I did differently was to put all the chicken together on skewers and the veggies together on skewers. This way, if the veggies got done first they didn’t burn while waiting for the chicken.
Have tried this recipe 3 – 4 times over the past year with different cuts of chicken, etc. The absolute best way is to buy chicken thighs (bone in) and marinate for a minimum of 24 – 30 hours. I make batches of them and put 10-12 pieces in the fridge at a time. My family uses them as “grab and go’s”. Wonderful recipe!!!
5+++! These kabobs were SO tender & flavorful. I marinated them all day using low-salt soy sauce, canola oil, the honey, black pepper, & fresh minced garlic. Added just a touch of cayenne pepper to the marinade and it was great! Doubled the marinade as I did not want my veggies marinating in the same mixture as the chicken. To grill, on one skewer, used red & orange bell peppers, and a red onion, as that is what I had on hand and these required different cooking times than the meat and other veggies used. On another skewer, did zucchini, grape & cherry tomatoes from our garden. And on another, used pineapple chunks. Thank you, Ann Marie!
2 pounds boneless, skinless chicken thighs or breasts
2 teaspoons kosher salt
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