¼ c. vegetable oil
1/3 c. honey
1/3 c. soy sauce
¼ tsp. ground black pepper
8 skinless chicken breast halves cut into 1 in. cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces (I used 1 red and 1 green)
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. Place the chicken, garlic, onions, and peppers in the bowl 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 veggies onto skewers and grill for 12-15 minutes, until chicken juices run clear. Turn and brush frequently with reserved marinade.
Note: Instead of grilling I roasted everything in the oven. Put the whole mixture (all the marinade included) in a baking/roasting pan (I used my stonewear). I cooked it at 400, stirring frequently, until I thought the chicken was almost done (about 15 minutes) then I turned the oven to broil and let it cook another 5-10 minutes until everything began to get a little black/crispy at the edges. I also added fresh mushrooms right before I turned the oven to broil. That way they didn’t cook away to nothing. There was lots of juice once everything was done so I served it over rice!