Honey-Mustard Teriyaki Chicken and Peach Kabobs

Ingredients

• 1/2 cups Honey
• 1 whole Lemon
• Juiced
• 2 Tablespoons Dijon Mustard
• 3 Tablespoons Olive Oil
• 1/2 cups Teriyaki Sauce (store Bought Or Homemade)
• 1 clove Garlic
• Minced
• 1 pound Boneless Chicken Breast
• Washed
• Cut Into Bite-size Cubes
• 2 whole Peaches
• Washed
• Pitted And Cut Into 1/4-inch Thick Slices
• 1 whole Small Zucchini
• Cut Into 1/4-inch Thick Slices
• 1 whole Red Bell Pepper
• Stem And Seeds Removed Then Cut Into 2-inch Cubes
• 1 whole Small Onion
• Cut Into 2-inch Cubes
• 8 pieces Bamboo Skewers

Instructions

1. Combine marinade ingredients in a mixing bowl and whisk until thoroughly combined.
2. Set aside 1/2-cup of the marinade and pour the rest of the marinade into a large resealable plastic bag.
3. Add chicken into the bag, turning to coat.
4. Zip it closed and refrigerate for at least 2 hours.
5. When the chicken is marinated, preheat grill to medium heat.
6. Remove the chicken from the marinade and discard the bag with the remaining marinade.
7. Thread the chicken, peaches, and the veggies onto the skewers.
8. Place the kabobs on the grill over direct medium heat.
9. Cook for 12 to 15 minutes, or until the chicken is no longer pink, turning occasionally and brushing with the reserved marinade.
10. Serve.