Honey Mustard Chicken Kebabs
6 tablespoons honey
1/4 cup dijon mustard
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
1 large green bell pepper, cut into twelve 1 1/2-inch chunks
1 large red bell pepper, cut into twelve 1 1/2-inch chunks
3 large Portobello mushrooms, trimmed and quartered
Six 12-inch metal skewers
2 to 2 1/4 pounds boneless, skinless chicken, cut into about thirty 1 1/2-inch chunks
- Combine the honey, mustard, lemon juice, and thyme in a shallow glass or ceramic bowl. Season with salt and pepper, stirring well. Add the chicken, tossing to coat. Cover and refrigerate for at least 3 hours and as long as 6 hours.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
- Lift the chicken from the marinade. Thread the chicken, peppers, and mushrooms on skewers, beginning and ending with peppers. Drizzle a little of the remaining marinade over the skewers. Grill, covered, for 10 to 12 minutes, turning often, until the chicken is cooked through, the peppers are charred, and the mushrooms are tender. Serve immediately.