ORIGINALLY POSTED JUNE 19, 2013
Reposted today in honor of Miss Meg and her beau William and their recent wedding!!
“What’s for Dinner Wednesday” is my editor Meg’s brainchild. As my blog was in its infancy, it was Meg who asked me if I’d like to do a weekly post with my recipes for the Cranston Herald’s Facebook page.
Of course I said yes, and “What’s for Dinner Wednesday” was born.
This Friday is Meg’s last day at the Cranston Herald as she has gotten an exciting new job, working as the press secretary for our Congressman, James Langevin.
We will miss her soooo much. So, so much. Meg is a wonderful editor, a wonderful boss. A great listener and someone who knows just what to say, how to say it, and when.
Did I mention that we’ll miss her?
Recently, Meg passed along a recipe to me for a new marinade. She found it on Allrecipes.com and said she thought we’d like it a lot and that it was easy. I said I’d try it soon, and just in time for her last “What’s for Dinner Wednesday” post, we did.
And yes, we liked it a lot.
So today, in honor of Miss Meg’s last day at work this week, I am sharing with you the recipe she shared with us.
Thank you Meg for all you’ve done and best of luck in your future! I know you will go far!
Miss Meg’s Honey Marinade
originally from Allrecipes.com
1/4 cup vegetable oil (I used olive oil)
1/3 cup honey
1/3 cup soy sauce
1/4 tsp. ground black pepper
8 skinless, boneless chicken breast halves cut into 1″ cubes (I used chicken tenderloin and cut them into 1″ cubes.)
2 cloves garlic
5 small onions, cut into 2″ pieces
You can add bell peppers, zucchini, mushrooms, grape tomatoes, or anything you’d like to your skewers!
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- 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. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.