Chicken Kabobs with Honey-Poppy Seed Glaze
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 4
Difficulty: easy
8 wooden skewers (skewer = 10")
3/4 cup honey
3/4 cup distilled white vinegar
1-1/2 tablespoons Gulden's® Spicy Brown Mustard
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon poppy seeds
PAM® Grilling Spray
1/2 medium green bell pepper, cut into 1-inch chunks
1/2 medium red bell pepper, cut into 1-inch chunks
1 small yellow summer squash, halved lengthwise, then cut into 1/2-inch slices
2 small onions, quartered
8 whole fresh mushrooms
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 42 mg | 4% |
Carbohydrate | 40 g | 13% |
Cholesterol | 72 mg | 24% |
Total Fat | 4 g | 7% |
Iron | 2 mg | 11% |
Calories | 311 kcal | 16% |
Sodium | 103 mg | 4% |
Protein | 28 g | 56% |
Saturated Fat | 1 g | 5% |
Sugars | 36 g | 4% |
Vitamin C | 38 mg | 63% |
Soak wooden skewers in water 30 minutes. Meanwhile, combine honey, vinegar and mustard in medium bowl. Remove 3/4 cup of the honey mixture; place in small saucepan; set aside. Add chicken to remaining honey mixture; toss to coat. Cover. Refrigerate 30 minutes to marinate, stirring occasionally.
Add cornstarch and water to 3/4 cup honey mixture in saucepan; mix well. Cook over medium heat 8 minutes, or until thickened and translucent, stirring constantly. Remove from heat. Stir in poppy seed; set aside.
Spray grate of outdoor grill with grilling spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Drain chicken; discard marinade. Thread chicken, accordion-style, onto skewers, include at least 3 pieces of either red and green bell pepper, squash, onion or mushroom.
Grill 3 minutes on each side, or until chicken strips are no longer pink in centers, brushing frequently with the honey poppy seed mixture.
Chicken Kabobs with Honey-Poppy Seed Glaze