Can I make these if I don't have a grill?

Yes, you can bake kabobs in the oven. Preheat your oven to 425°F, and place the skewers on a baking sheet. Bake for 8-10 minutes or until the chicken reaches an internal temperature of 165°F internally.

How long should I marinate the chicken?

The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.

Can you OVER marinate chicken?

Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.

Will wooden sticks burn on the grill?

While the ends of the skewers will get black and possibly burn some, it is fine. We do recommend soaking the skewers in water for at least 30 minutes before placing the meat and veggies on them.

Honey Garlic Chicken Kabobs (5 Ingredient Marinade!)

Name: Honey Garlic Chicken Kabobs
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/4 cup avocado oil or olive oil; 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari soy sauce.); 1/3 cup honey; 1/4 teaspoon ground black pepper; 2 cloves garlic, minced; 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 2-3 bell peppers, seeded and cut into bite-sized pieces (any color); 1 red onion, cut into bite-sized chunks

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Honey Garlic Chicken Kabobs

This 5-ingredient marinade for chicken kabobs is sweet, savory, and incredibly easy! Just marinate cut-up chicken and veggies, thread them on skewers, and grill in minutes.

Yield: 4-6 servings 1x

Prep: 15 minutesCook: 15 minutesTotal: 2 hours 30 minutes

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Ingredients

1/4 cup avocado oil or olive oil
1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari soy sauce.)
1/3 cup honey
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2–3 bell peppers, seeded and cut into bite-sized pieces (any color)
1 red onion, cut into bite-sized chunks

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Instructions

Make It Now:

In a mixing bowl or shallow casserole dish, whisk together the oil, soy sauce, honey, black pepper, and garlic.
Add the chicken and veggies to the marinade, cover, and marinate in the refrigerator for about 2 hours.
Preheat grill to medium heat (around 350-400 degrees). (Be sure to clean the grates well before grilling.)
Thread the veggies and chicken on skewers and discard the remaining marinade.
Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.

Freeze For Later: To a gallon-sized freezer bag or container, add all the ingredients except the peppers and onions. Seal and toss gently to combine. Freeze.

Prepare From Frozen: Note: You will need the chopped peppers and onions on hand to complete this meal. Thaw completely using one of these safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.

Notes/Tips

Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.

Cuisine: American Method: Grill

Find it online: https://thrivinghomeblog.com/honey-garlic-chicken-kabobs/