Chicken kabobs

We made some chicken kabobs on the grill and they turned out pretty good. I used the following recipe to marinade the chicken. It was pretty darn spicy and since I'm a whimp I will only use 1/2 of the crushed red pepper next time. Although spicy, I really liked the flavor of this marinade! Besides chicken I used onion, green, red, yellow and orange bell pepper, an pineapple on our kabobs. You could add whatever you like!!

1/2 cup olive or vegetable oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves


In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.