By Kittencalskitchen on March 20, 2007
"This is a great marinade for kabobs, do not marinade the chicken for more than 5 hours or the lemon juice will start to *cook* the chicken. This recipe may be doubled to 10-12 breasts but prepare two separate marinades in two separate bowls, do not combine the doubled marinade into one bowl. Feel free to thread on you favorite veggies such as mushrooms, cherry tomatoes or whatever you desire! If you prefer a sweeter glaze then increase the honey by a couple tablespoons."
Serving Size: 1 (310 g)
Servings Per Recipe: 4
"Well, I made this marinade last week for my wife. Now, I have to make it 2 more times this month because she thought it was my "best ever" chicken kabobs and shared it with family memebers!<br/>The family memebers now want me to make it for their special occasions coming up!<br/>I have a lot of cooking to do because of this recipe..........."
"thanks kittencalskitchen for posting this recipe, I made it tonight for myself and my husband and we both thought it was excellent. We did chicken skewers with zucchini, yellow squash, mushroom, and japanese eggplant and it was all delicious."
"This is my new favorite way to fix chicken!! I don't very often find a marinade that I actually like, but this one ROCKS!! Thank you so much for sharing"
"As with all of your recipes this one is GREAT! I made for it for Memorial Day barbecue, marinated overnight and added veggies with a light coating of olive oil sprinkled with Parmesan and garlic pepper and they went over awesome! Thanks for a keeper!"
"I scaled this back to 4 breasts (2 2/3 serves but there was more than enough for the 3 of us and with some left over). I didn't grill/broil them (don't like mine - use it as a second oven and as DH was not available to B-B-Q I took other measures). I cooked in a frypan/skillet - with a film of oil in the pan I sealed the large bit sizes of chicken and then slowly poured the heated marinade into the pan and let the chicken absorb it (I used about a 1/4 of the marinade) and the chicken was cooked in about 12 to 15 minutes on a low to medium heat. Doing by this method I would recommend that the chicken pieces be cooked larger so you can absorb more of the marinade to get a sticky texture. Served extra marinade over the rice and chicken and had steamed vegetable on the side. A delicious dinner enjoyed by the DM, DS and myself. Made for Newest ZAAR Tag 2008 (April)."