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Tea

tea_diva in chefs_grimmoire

Honey Chicken Kebobs:

Perfectly balanced marinade for yummy kebobs! Quick preparation and cook time, but long on the marinade time. You can prepare this a day in advance and let it marinate in your fridge, to be cooked and served the next day.

Prep. Time: 15 min. Cook: 15 min. Ready: 3 hrs. (at least)




RECIPE:

Ingredients:
¼ cup vegetable oil (or ¼ extra virgin olive oil)
1/3 cup honey
1/3 cup soy sauce
¼ tsp ground black pepper
8 skinless, boneless chicken breast halves, cut into 1 inch. Cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers cut into 2 inch pieces

Preparation:
1. in large bowl, whisk together oil, honey, soy sauce, and black pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebobs while cooking. Place chicken, garlic, onions and peppers in the bowl, marinate in refrigerator at least 2 hours.
2. Preheat grill for high heat.
3. Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
4. Lightly oil the grill grate. Place skewers onto grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Tips:
1. Make at least double the amount specified for the marinade, and keep vegetables separate from the chicken. For best results, marinate vegetables for at least 2 hours, and chicken for at least 4 hours.
2. Make onions, red and orange peppers in large amounts for colour and flavour. If you are serving for veggie-hungry people, make lots of vegetables and have one skewer of veggie kebobs and one of meat, with the same marinade.

REVIEW:
This was phenomenally yummy. I marinated the chicken for the specified minimum and I think, that's why I would recommend marinating it for at least a 4 hours. The vegetables were very nicely accented by the marinade but the chicken could have used longer. I also avoided putting the chicken and the veggies in the same pot to marinate because chicken is kinda yucky with germs, so this makes having separate marinade times (if that is what you decide on) much simpler. Otherwise, I went a bit crazy with the veggies, using red and orange peppers, but I had larger skewers and I used the barbecue. I would also recommend at the very least, doubling the marinade measurements. You can't really have too much of it, but it is possible to have too little, and you do not want to run out of marinade to brush onto the kebobs while you're cooking them.

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