2/3 cup reduced-sodium soy sauce
2/3 cup honey
1/2 cup canola oil
1 tablespoon prepared horseradish
2 teaspoons steak seasoning
2 garlic cloves, minced
2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 large sweet red pepper, cut into 1-1/2-inch chunks
1 large green pepper, cut into 1-1/2-inch chunks
1 large onion, cut into 1-1/2-inch wedges

2/3 cup reduced-sodium soy sauce 2/3 cup honey 1/2 cup canola oil 1 tablespoon prepared horseradish 2 teaspoons steak seasoning 2 garlic cloves, minced 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes 1 large sweet red pepper, cut into 1-1/2-inch chunks 1 large green pepper, cut into 1-1/2-inch chunks 1 large onion, cut into 1-1/2-inch wedges

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. Yield: 6 servings.