Honey & Almond Butter Sauced Chicken Kabobs

Michaela Rosenthal’s Honey & Almond Butter Sauced Chicken Kabobs entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/4 cup Almond Milk
  • 3/4 cup water
  • 1 teaspoon Sue Bee® Honey
  • 1 (7oz) box Couscous
  • 2 (skinless-boneless) chicken breasts, halved
  • 1/3 cup basil flavored olive oil
  • 1 teaspoon crushed garlic
  • 3 limes (plus extra for garnish)
  • 1/4 cup chicken (or vegetable) broth
  • 1/2 cup almond butter
  • 2 teaspoons Sue Bee® honey
  • 2 tablespoons minced sun-dried tomatoes (packed in oil)
  • 1/3 cup ripe green olives, quartered


  • Bring almond milk and water to a gentle simmer; stir in honey and boxed couscous. Cover and set aside.
  • In a large mixing bowl, whisk together the olive oil, garlic and zest & juice of 2 limes.
  • Cut the chicken into 2” x 1-1/2” pieces, sprinkle with salt & pepper and transfer to the marinade.
  • Allow to stand at room temp. for 20 minutes. Pour chicken broth into a small saucepan and bring to a simmer.
  • Stir in almond butter, Sue Bee® honey and juice of one lime; turn heat to low and cook (stirring occasionally) for 3-4 minutes.
  • Heat grill pan to medium-high and thread skewers with chicken pieces.
  • Grill for 6-8 minutes; brushing chicken with almond butter-honey sauce; keep turning chicken and basting with sauce until chicken is just cooked through.
  • Stir sun-dried tomatoes and green olives into couscous.

To serve

  • Divide couscous onto 4 warmed dinner plates and top each with 2 chicken brochettes.
  • Garnish plate with lime wedges, if desired.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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