Ingredients
-
2/3
-
2/3
-
1/2
-
1
-
2
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Honey Glazed Chicken Kabobs, Another recipe I found in TOH magazine by Tracey Miller I am always searching for recipes to cook on the grill and this is a great one!!! She suggests serving it with rice pilaf, salad and garlic bread which is what we do Time doesn’t include marinading time, which is 5-6 hours , Excellent!! The result of the marinade is fabulous I love the flavor!! used less than half of the horseradish because I was scrapping the bottom of my bottle, and need to buy more! I threaded my veggies separately, then mixed everything into a bowl once finished Delicious!!, This is great! I loved the flavor the marinade gave the veggies while it was cooking It did cause the grill to flare up because of the oil and honey, so I’d keep some water on hand to keep from burning the kabobs These turned out sweet, but with a little bite, probably from the horseradish I marinated for 6 and a half hours, and the flavor was great Made for Newest Tag, and so glad I did Thanks for sharing!
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Steps
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1
Done
|
In a Small Bowl, Combine the First Six Ingredients. Pour 1 Cup Marinade Into a Large Resealable Plastic Bag; Add the Chicken. Seal Bag and Turn to Coat; Refrigerate For 5-6 Hours. Cover and Refrigerate Remaining Marinade. |
|
2
Done
|
Drain and Discard Marinade. on Six- Eight Metal or Soaked Wooden Skewers, Alternately Thread Chicken and Vegetables. Grill, Covered, Over Medium Heat For 5-7 Minutes on Each Side or Until Chicken Juices Run Clear, Basting Frequently With Reserved Marinade. |
