1/4 cup canola oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
2 small onions, cut into eighths
2 red bell peppers, cut into 2 inch pieces
skewers (soaked, if you’re using wood)
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Pour the marinade into a large zip-type bag.
Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bag and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.Lightly oil the grill grate with an oil-dampened paper towel or a grill brush. Place the skewers on the grill. Cook for 10 to 12 minutes, until chicken juices run clear. Turn and brush with reserved marinade and grill 5 minutes longer. Serve hot or at room temperature