Honey Soy Chicken and Veggie Kebabs

These simple kebabs can be made with your favourite seasonal veggies and chicken breasts or thighs. The sticky sweet sauce is guaranteed to please the little eaters at your table, making this a dish a VIP in your summer supper recipe rotation.

Serves 4–€“6

You’ll Need

  • 1/3 cup canola oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 cloves garlic, minced
  • 1 -2 tsp hot sauce (optional)
  • 2 lbs. boneless skinless chicken breasts (or thighs) cut into 1 1/2-inch cubes
  • 1 large red onion, cut into 2-inch pieces
  • 2 small zucchinis, cut into 1-inch thick pieces
  • 2 bell peppers, cut into 2-inch pieces
  • Metal or wooden skewers (soaked in water for 30 minutes)
  • Salt and pepper

Prep and Cook

  • In a large bowl, whisk together the oil, honey, soy sauce, garlic and hot sauce (if using). Reserve ¼ cup of the marinade (for brushing onto the kebabs when cooking) and set aside.
  • Place the chicken, onions, zucchini, and peppers in the bowl and toss to combine. Marinate in the fridge for 2-8 hours (the longer the better).
  • Prepare the grill (or grill pan) for medium-high heat. Drain the marinade from the bowl and discard. Thread the chicken and veggies onto the skewers and season well with salt and pepper.
  • Lightly oil the grill with paper towel and place the skewers over the heat. Cook for 10-14 minutes or until the juices run clear, turning the meat frequently and brushing with the reserved marinade. Serve warm or at room temperature.


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