A sweet and delicious grilled chicken dish.
Course: Grilled Chicken
- 1.5 lb chicken
- 1/2 cup vegetable oil
- 3/4 cup honey
- 3/4 cup soy sauce
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper optional
- 2 cloves garlic
- 2 bell peppers
- 1 onion
Slice the onion and bell peppers into 1 inch squares. Add the veggies to a 1 gallon zip top bag.
Cube the chicken into 1 inch cubes and add to the zip top bag.
In a bowl combine the oil, soy sauce, honey, pepper, garlic and cayenne pepper. Mix well.
Pour the marinade into the zip top bag. Then marinade the chicken in the refrigerator for at least 2 hours and up to 24 hours.
Preheat the grill to high heat.
Remove the marinated chicken and vegetables from the fridge and skewer onto metal skewers or bamboo skewers. Alternate the meat and vegetables on the skewers. If you use bamboo skewers make sure to soak them for at least 30 minutes before skewering.
Place the skewers onto the grill over direct heat.
Rotate the skewers every 3-4 minutes until the chicken is fully cooked and reads 165 degrees on a thermometer.
Once cooked, remove and enjoy!