Best 12 Honey Rosemary Chicken Kabobs Recipes

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

YUMMY HONEY CHICKEN KABOBS

Steps:

• 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 vegetables alternately onto the skewers.
• 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.

HONEY-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

HONEY-MUSTARD CHICKEN KABOBS

Steps:

• Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.

HONEY ROSEMARY CHICKEN KABOBS

Steps:

• In a bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
• Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.

ROSEMARY-SAGE CHICKEN KABOBS

Steps:

• In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
• Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
• Heat grill to high, or preheat the broiler to high.
• Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
• Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

HONEY ROSEMARY CHICKEN

Steps:

• In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.

YUMMY HONEY CHICKEN KABOBS

Steps:

• 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 vegetables alternately onto the skewers.
• 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.

HONEY-CITRUS CHICKEN KABOBS

Steps:

• In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.

HONEY ROSEMARY CHICKEN KABOBS

Steps:

• In a bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
• Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.

GRILLED HONEY-GARLIC CHICKEN KABOBS

Steps:

• In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. , Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11x7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Brush frequently with reserved marinade.

HONEY ROSEMARY CHICKEN KABOBS

Steps:

• In a bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
• Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.