These sweet maple barbecue chicken kabobs taste great and are great for a gluten-free barbecue. When you mix maple syrup, soy sauce, and spices together, you get a tasty marinade that turns caramelized on the grill. This kabob dish is tasty and good for you when paired with red onion and colorful bell peppers.
Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks. 1/2 cup gluten-free soy sauce. 1/4 cup pure maple syrup. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden or metal skewers.
Instructions: In a bowl, whisk together soy sauce, maple syrup, minced garlic, olive oil, paprika, black pepper, onion powder, and cayenne pepper if using, to create the marinade. Place chicken chunks in a shallow dish or resealable plastic bag and pour marinade over them. Ensure chicken is evenly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken pieces, alternating with chunks of bell peppers and red onion, onto skewers. Oil the grill grates lightly, then place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally, or until chicken is cooked through and vegetables are tender and slightly charred. Remove from grill and let rest for a few minutes before serving. Enjoy!
Prep Time: 40 minutes
Cook Time: 12 minutes
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