Honey Garlic Chicken

This great recipe was originally for skewers, and instead I decided to roast everything in the oven. I ended up nearly doubling the amount of chicken, but left the amounts of marinade and ingredients as is, which was a better ratio for our family. I still had leftovers, so I put them in the freezer for another day. 

For the marinade 

3 Tbsp. vegetable oil 

⅓ cup honey 

⅓ cup soy sauce 

3 cloves garlic, minced 

1 tsp. pepper 

For the chicken and vegetables 

3 chicken breasts, cubed 

1 red onion 

2 red bell peppers 

2 orange bell peppers 

2 yellow bell peppers 

fresh parsley, to serve (optional) 

Soak the skewers in water for 5-10 minutes and set aside. 

In a bowl, mix together the ingredients for the marinade. Add the chicken, stir to coat, cover with plastic wrap and refrigerate for 30 minutes to 2 hours. 

If baking, preheat the oven to 400°F. (I also lined two baking sheets with parchment paper.) 

Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares. 

Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times. (I just tossed everything together on the prepared baking sheets.) 

Place the prepared skewers on a baking sheet and brush with remaining marinade. 

Bake or grill for 20-30 minutes or until chicken is no longer pink. (I had one baking sheet on the lower rack and one on the upper rack; after 15 minutes, I switched them out and roasted them an extra 15 minutes, so 30 minutes total.) 

Sprinkle with parsley and serve.