One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
Thread the chicken, onions and roasted red peppers alternately on the skewers.
Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.