The marinade in this BBQ grilled chicken kabobs recipe is very subtle but it adds a different dimension to the flavor and it also helps to keep the meat moist through the cookout.
It's so easy to use breast meat for kabobs and end up with something that's dry and frankly pretty unpleasant to eat so to ensure succulence it's always better to go for a marinade. Remember that the skin is an impermeable membrane (fluid won't pass through it) so to get the most out of your marinade, take the skin off the chicken breast first.
This marinade only needs about an hour to work its magic followed by then 20 mins of gentle grilling (I did mine on a day out using one of those disposable charcoal grills) and you'll have a lovely skewer of succulent meat.
These skewers make for great party food, a barbecue on the beach or and tailgate session, just hand out the skewers when cooked and watch everyone devour them.
Place the ingredients for the marinade into a bowl and mix. If you're in a hurry just gently warm the bowl and this will "loosen up" the honey and make it easier to mix.
Dice the chicken into chunks of about ½–1 inch in thickness and toss them into the marinade for an hour or so. Cover and refrigerate.
When you're ready to grill, thread the chicken breast onto skewers, interspersed with segment of onion or mushroom and then you're ready to go.
Grill for about 15 – 20 minutes depending on the heat from your grill, turn them regularly and then serve immediately. Whilst your chicken kabobs are grilling you can also brush on some of the marinade for extra flavor.