Ingredients:
- ½ cup soy sauce
- 1 ½ tablespoons honey
- 1 garlic clove, crushed
- 1 pound boneless skinless chicken thighs
- 1-2 large onions (your choice), cut into 1 inch cubes
- 1 medium zucchini, sliced into ½ inch thick rings
- 16 (10 inch) bamboo skewers
Instructions:
- Bring soy sauce, honey and crushed garlic to a boil in a medium-sized saucepan and cook over medium heat for about 5 minutes. Set aside to cool.
- Cut the chicken into 1-inch pieces and place in a Ziploc bag and pour half of the marinade over the chicken.
- Place the zucchini in a second large Ziploc bag and pour the remaining marinade over the zucchini.
- Refrigerate for at least 30 minutes.
- Meanwhile, soak the skewers in water for 30 minutes so they don’t burn.
- Thread the chicken onto the skewers, alternating with onion so that each stick has 3 cubes of chicken and two pieces of onion, discarding the chicken marinade.
- Thread the zucchini onto skewers, alternating with remaining onion, reserving the marinade for basting.
- Preheat the grill or a grill pan over medium-high heat.
- When hot, spray with cooking spray then reduced heat to medium. Grill the zucchini and chicken skewers for about 5 to 6 minutes on each side, brushing both sides of the skewers with the sauce during the last few minutes of cooking time.
Makes 12 chicken skewers, 4 zucchini skewers.
Recipe makes 4 servings (3 chicken skewers and 1 zucchini skewer is a serving).
Count each serving as a protein. Enjoy!
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