chicken skewers

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes (optional)
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1/2-inch thick slices
• 1 red onion, cut into 1-inch pieces
• Wooden or metal skewers (soaked in water for 30 minutes if using wooden)

Instructions

1. In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, and red pepper flakes (if using).
2. Add the chicken cubes to the marinade and toss to coat thoroughly. Let marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. Preheat grill to medium heat.
4. Thread chicken and vegetables onto skewers, alternating between pieces.
5. Grill skewers for 10-15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
6. Internal temperature of chicken should reach 165°F (74°C).

Notes

• For best results, marinate the chicken for a longer period, up to 4 hours, in the refrigerator.
• To prevent skewers from burning, brush with oil or butter occasionally during grilling.
• Serve with rice, quinoa, or a fresh salad.
• If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.