Ingredients
1/2 cup olive oil1/4 cup lemon juice4 garlic cloves, minced2 teaspoons honey1-1/2 teaspoons dried thyme1 teaspoon crushed red pepper flakes1 teaspoon pepper1 teaspoon salt, optional4 boneless skinless chicken breast halves (4 ounces each)
Preparation
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 11x7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours.
Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Brush frequently with reserved marinade.
