Honey Chicken Skewers

A few years ago, a good friend gave us her old grill. She and her husband were getting a new one and we never had one, so we willingly took it. We brought her home, turned her on, and that baby served me well for three years. That is, until our condo association had a new rule in which they made us get rid of our Weber grill. I was devastated. I love grilling. I’ll grill in the rain, in the snow, in the blistering heat, and so on. We were in the process of selling our condo and about to begin building our home, so we couldn’t take it with us.

Instead, we gifted it to Jeff’s brother and titled it “the grill that keeps on giving.” We figured that we had given her a good home for a few years and if we were no longer allowed to keep her, she might as well make someone else a good home.

We finally just got a new (used) Weber grill and after Jeff fixed her up and made her run like new again, I was able to make my favorite meal: honey chicken skewers. These things are the bomb and if you prep them overnight, the only thing you had to do is skewer them the next day and then fire up your grill!

I cut up all the veggies and chicken into similar sized chunks. I made the marinade, dumped everything into two ziploc bags and then let them do their thing overnight. I flipped over the bag in the morning, so the marinade would be able to get to all of the veggies. I also let a bunch of wooden skewers soak on a sheet pan in water all day, so they wouldn’t burn on the grill. I grilled on high until the chicken was cooked through and they were slightly charred. You’ll know your skewer is ready to flip over when it comes off easily off the grill and does not get stuck. Enjoy!

  • Honey Chicken Skewers

  • Veggies and Chicken:
    • 2, 8 oz packages whole mushrooms, your choice
    • 2 green bell peppers
    • 2 yellow bell peppers
    • 2 red bell peppers
    • 1 large red onion
    • 4 chicken breasts


    • 1/4 cup vegetable oil
    • 2/3 cup soy sauce (I used gluten free soy sauce)
    • 2/3 cup honey
    • 1/2 teaspoon black pepper

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