Nothing says summer like eating meat grilled on a stick. It just doesn’t get any better than this. Silverware not required–or recommended. Unleash your inner barbarian and eat this right off the skewer.
This marinade adds a nice sweetness to go along with the smoky flavor from the grill. You can put vegetables on these skewers if you must…I guess.
Grilled Honey Chicken Kabobs
- 1/4 C Canola oil
- 1/3 C honey (Update 3/31/15: We still keep the honey as it doesn’t seem to pose a problem to Noel, but you could swap it out for Maple Syrup if you’re aiming for low-FODMAP. It would be a different flavor, but delicious I’m sure . . . now I want to try it.)
- 1/3 C soy sauce
- 1/4 tsp black pepper
- 2 cloves garlic, minced (Update 3/31/15: We’ve switched to 1 tsp garlic powder to keep this low-FODMAP)
- 1 tsp onion powder
- 8 chicken thighs or 4 chicken breasts, cut into 1″ cubes
- Whisk together oil, honey, soy sauce, pepper, garlic, and onion powder.
- Marinade the chicken. You can do this one of two ways. The first is to add the meat to the marinade bowl and refrigerate for at least two hours before threading on the skewers. The second, and the route I go when camping, is to thread the meat on the skewers, lay them in a rectangular dish, and pour the marinade over the top. You can freeze the meat if using a day or so into your camping trip or just throw it in the cooler if you’re making the kabobs on night one.
- Preheat the grill. Once heated, place the skewers on the grill. Cook for 12 to 15 minutes, turning frequently for even cooking, until the chicken is cooked.