• 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic, minced
  • 1 medium onion, cut into 2 inch pieces
  • 2-3 bell peppers in any color, cut into 2 inch pieces
  • skewers
We are coming in to grilling season! YAY! I’m looking forward to lots of grilling this summer. I want to do some experimenting with fish (I know, that has nothing to do with this post). Have you noticed that we have zero fish recipes on this blog?! New goal set… blog fish recipes! Anyways, these are great, another quick & easy dinner full of flavor!


In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.