Honey-soy chicken and vegetable skewers
makes 6 skewers
Mouthwatering chicken and vegetable
skewers coated in a sweet and savory Chinese marinade then grilled
outdoors to bring out the most flavor.
6 metal or wooden skewers (soak
wooden skewers in water before use)
12 oz (340g) uncooked skinless chicken breast — cut into bite-size
pieces
1 zucchini — cut into ½-inch rounds
1 red pepper — cut into bite-size pieces
1 yellow pepper — cut into bite-size pieces
½ red onion — cut in wedges and separated into pieces
4 tablespoons soy sauce
2 tablespoons hoisin sauce
1½ tablespoons liquid honey
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
2 garlic cloves — minced
1 tablespoon finely grated fresh ginger
THREAD the chicken, zucchini, peppers
and red onion alternately onto each skewer. MIX together the
remaining ingredients in a small bowl until well combined. BRUSH ¾
of the marinade over the prepared chicken and vegetable skewers to
coat evenly. MARINATE, covered, in the refrigerator for at least 30
minutes, turning the skewers halfway through marination. COOK the
skewers on a hot, lightly oiled grill for 10 minutes, turning and
brushing regularly with the reserved marinade.
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