In a large bowl, whisk together the canna-oil, honey, soy sauce, and pepper. Before adding the chicken, reserve a small amount of the marinade to brush onto the kabobs while cooking. Place the chicken in the marinade and refrigerate for at least 2 hours, but 24 would be ideal.
Preheat your grill to high. Drain the marinade from the chicken and discard the marinade. Thread the chicken onto skewers.
Lightly oil the grill grate and place the skewers on the grill. Cook for 12 to 15 minutes, until the chicken juices run clear. Turn and brush with reserved marinade frequently.
You can also add your favorite vegetables into the marinade with the chicken and place them on the skewers.
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