Yummy Honey Chicken Kabobs

I first made these a few months ago when my friend Amber came to visit and they are delish! Extremely simple, but still extremely tasty. Would be great served on a bed of rice. Recipe is from allrecipes.com

So, you say you want you red bell peppers to still be crispy, but (obviously) want the chicken cooked through? Well then just follow this tip: Because each ingredient (veggies/chicken) cooks at different rates naturally, don't alternate ingredients on skewers, instead designate one kind of ingredient per skewer. Ex. skewers with only onions, skewers with only chicken, etc.

Notes:

• I just use my George Foreman grill - it cooks up much faster than original recipe allows.
• Of course you can use any veggies you like (I really wanna try it with mushrooms too. Yum!)

Yield: 12 servings

Ingredients:

• 1/4 cup vegetable oil
  
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 t ground black pepper
• 8 sk/bnless chicken breast halves - cut into 1" cubes
• 2 cloves garlic
• 5 small onions, cut into 2" pieces
• 2 red bell peppers, cut into 2" pieces
• skewers

Directions:

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 (or overnight.)

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables on skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12-15 minutes (only about 3-5 minutes on G.F.) until chicken juices run clear. Brush with reserved marinade frequently.