Kabobs are favorites on the grill and for chicken kabobs, we recommend white breast meat, cut from boneless, skinless meat.
6 tbsp. honey
1/4 cup dijon mustard
3 tbsp. lemon juice
1 tbsp. chopped fresh thyme
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
2 to 2 1/4 lb. boneless, skinless chicken, cut into 1 1/2-inch chunks: choose from Organic Chicken Breasts, Organic Chicken Thighs, or Free-Range Capon Breasts
6 12-inch metal skewers
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.