These kabobs are great for a quick meal because you can let them marinate in the refrigerator overnight and then take them straight from the marinade to the grill.

5 boneless, skinless chicken breasts

1 large onion

1 green bell pepper

lb white mushrooms

1 cup store-bought barbeque sauce

2 oz teriyaki sauce

1 Tbsp honey

  To prevent burning, soak a set of wooden skewers in cold water for 30 minutes. Cut the chicken, onion, green bell pepper and mushrooms into similarly sized pieces. Place the chicken and vegetables on the skewers in this order: chicken-onion-green bell pepper-mushroom. Repeat the order twice for each skewer.

  Combine the remaining ingredients in a shallow dish. Add the kabobs to the dish and cover them thoroughly with the liquid. Cover the dish and refrigerate for at least 30 minutes. (For best results, marinate the kabobs in the refrigerator overnight.)

  Preheat the grill to medium heat. Preheat the oven to 325F. Grill the kabobs on each side for 6-7 minutes. Transfer the kabobs to a roasting rack and finish them in the oven. Cook in the oven for about 20 minutes, or until the chicken is fully done.