Ingredients
2/3 cup reduced-sodium soy sauce2/3 cup honey1/2 cup canola oil1 tablespoon prepared horseradish2 teaspoons steak seasoning2 garlic cloves, minced2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes1 large sweet red pepper, cut into 1-1/2-inch chunks1 large green pepper, cut into 1-1/2-inch chunks1 large onion, cut into 1-1/2-inch wedges
Preparation
In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.
