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Ingredients
- 1 1/2 lb Boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 Red bell pepper, cut into 1.5-inch pieces
- 1 Yellow bell pepper, cut into 1.5-inch pieces
- 1 small Red onion, cut into chunks
- 1/4 cup Honey
- 1/4 cup Low-sodium soy sauce
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger, finely grated
- 1/2 tsp Black pepper
Instructions
Whisk together honey, soy sauce, olive oil, garlic, rice vinegar, ginger, and black pepper.
Reserve approximately 1/3 of the sauce in a clean container BEFORE it contacts raw chicken.
Add chicken to the remaining marinade. Refrigerate approximately 30 minutes to 2 hours.
If using wooden skewers, soak them in water for at least 30 minutes.
Prepare a grill grate over medium-high campfire coals or preheat a grill.
Thread chicken, peppers, and onion alternately onto skewers. Leave slight spaces between ingredients so heat can circulate.
Discard marinade that contacted raw chicken.
Grill skewers approximately 12–16 minutes total. Turn every 3–4 minutes.
During the final several minutes, brush with the RESERVED clean honey-garlic sauce. Continue cooking until chicken reaches 165°F.
Remove from heat. Rest approximately 3 minutes before serving.
Nutrition per serving
420
Calories
32g
Protein
28g
Carbs
18g
Fat
Chef's Notes & Storage
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