Author Adapted by Angela Litzinger from AllRecipes as shared by Jeanine @ thebakingbeauties.com
1/3cupgluten free soy sauce
1/4teaspoonground black pepper
8skinlessboneless chicken breast halves, cut into 1″ cubes (4 to 5 ounces each, 2 to 2 1/2 pounds total)
2minced garlic cloves
5small onionscut into 2″ pieces
2red bell pepperscut into 2″ pieces
skewersif bamboo or wooden, soak for at least for 30 minutes in water
In a large bowl, whisk together oil, honey, soy sauce and black pepper. Add chicken, garlic, onions and peppers into the bowl, cover and marinade in the refrigerator at least 2 hours.
Preheat the grill for high heat. Drain chicken and vegetables, discarding marinade. Thread chicken and veggies alternately onto metal skewers or wooden skewers that have been soaked in water for 30 minutes. Lightly oil the grill grate. Place skewers on the grill, cooking for 12-15 minutes, until chicken juices run clear. You can also broil kabobs in the oven on a rimmed baking sheet.
To freeze: In a large freezer bag mix together oil, honey, soy sauce and black pepper. Place the chicken, garlic, onions and peppers into the bag, remove as much air as possible, seal and freeze.
To serve: Thaw then follow cooking instructions above.