Yummy Honey Chicken Kabobs

My man loves meat! He also loves anything cooked on the barbecue and since I just learned how to use the fiery beast this week, I've been trying to perfect my abilities. So, kabobs it is. These were the best chicken kabobs I've ever had. So juicy!

 

YUMMY HONEY CHICKEN KABOBS:

Serves: 4 people

 

1/4 cup vegetable oil

1/3 cup of honey

1/3 cup of soy sauce

1/4 teaspoon of pepper (I usually add more)

4 chicken breast, cut into 1 inch cubed

2 cloves of garlic

1 large sweet white onion, cut into 2 inch pieces

1 red bell pepper, cut into 2 inch pieces

1/2 cup of assorted cherry tomatoes (I used red, golden and black from the garden)

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking (I forgot to do this and they were still awesome, flavorful and juicy). Place the chicken, garlic, onions and peppers in the bowl or plastic bag if you don't enjoy dishes, and marinate in the refrigerator at least 2 hours (the longer the better).

 

Preheat the grill for high heat.

 

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. If you are using wood skewers soak them in water first so that they won't burn on the barbecue.

 

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

 

Check out the original recipe HERE, without alterations.

ASIAN ORANGE CHICKEN

My husband and I love orange chicken, but hadn't found a recipe that really struck our fancy until we found this one. I made a few alterations because the original version is a little too sweet and needed more kick! It's simple enough and makes for one great delish dish!

ASIAN ORANGE CHICKEN

Serving Size: 4

1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest
3/4 cup packed brown sugar (can be less)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cupall-purpose flour

1/4 teaspoon of salt & pepper

3 tablespoonsolive oil

 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

 

 

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

 

 

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

 

 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

 

 

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (can combine the two in a small jar and shake); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

 

 

I served this dish with some sliced oranges, broccoli and white rice. It was a hit and we even had leftovers. For the original recipe (without my alterations) go to allrecipes.

 

LOVE THAT SHIRTLESS MAN!