Chicken Bacon Kabobs is from a card from my grocery store. These are really good.
Make and share this Chicken Bacon Kabobs recipe from Food.com.
- 1⁄2 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 4 tablespoons honey
- 1 fresh garlic clove, chopped
- 1 tablespoon fresh ginger, minced
- 2 tablespoons scallions, chopped
- 1⁄2 cup canola oil
- 4 boneless skinless chicken breast halves, cut into chunks
- 1⁄2 lb bacon, cut in half
- 2 cups fresh pineapple, cut in chunks
- 1 (8 ounce) package mushrooms, cleaned
- 1 green pepper, cut in 2 inch pieces
- 1 red pepper, cut in 2 inch pieces
- wooden skewer, soaked in water
- In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside.
- Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator at least 1 hour. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate chicken with mushrooms, peppers and pineapple chunks.
- Lightly oil the grill grate. Arrange skewers on the heated grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Wow!! This was wonderful!! So healthy and fresh!! Even my children loved it!!
Excellent. I made this as directed and it was wonderful. Loved the marinade and the fresh pineapple. I'll probably microwave the bacon a little next time because it didn't get as done as I would have liked, but didn't take away from the flavor it added to the chicken. I did add some red onion to the mixture because I love grilled onion. Thanks so much for sharing this keeper.
Delicious! I used only a pinch of ginger (personal taste preference) and omitted the pineapple (I know it's very popular but we've just never been keen on it in savoury dishes) but otherwise made these exactly to the recipe. The blend of flavours and the vegetables and the bacon-wrapped chicken were all just SO yummy! I marinated the chicken for several hours and then panfried the kabobs in a non-stick pan. Alas, no BBQ, but I'm sure they would taste even better BBQd. We loved these. I nearly scaled the recipe back for two, then decided that I could freeze what we weren't going to be eating on the night, so we have several more serves to be enjoyed on other nights! Made for 1-2-3 Hit Wonders. Thank you so much for sharing yet another super recipe, Jess!