- 4
Ingredients
- 1 lb boneless chicken breasts 500g
- 1/4 cup liquid honey 50 ml
- 1/4 cup orange juice 50 ml
- 2 tbsp lemon juice 25 ml
- 1/2 tsp each grated orange and lemon rind 2 ml
- 1/2 tsp ginger 2ml
- 1 large sweet red or green pepper
Preparation
Step 1
Marinate chicken early in the day. At meal time, cook rice; stir in butter and soy sauce to taste. Keep warm while grilling kabobs. Stir-fry snow peas and sprinkle with toasted sesame seeds. After main course, sprinkle pineapple wedges with rum and brown sugar; broil just until sugar melts.
Cut chicken into 1-inch (2.5 cm) pieces; place in plastic bag in bowl.
In microwave-safe bowl, combine honey, orange and lemon juices and rinds; stir in ginger and microwave at High for 30 seconds or until honey dissolves. Pour over chicken and mix to coat. Press air out of bag and seal with twist tie; refrigerate until ready to cook, up to 12 hours.
Cut red pepper into 1-inch (2.5 cm) pieces. Drain chicken and reserve marinade. Alternately thread chicken and red pepper onto 4 oiled skewers. Broil kabobs about 5 inches (13 cm) from heat, turning once and brushing with reserved marinade, for 8 minutes or until chicken is tender and no longer pink inside.