Preparation Time: 20 minutes + marinating time

Cook Time: 12 minutes

Cut: Boneless chicken


1 small zucchini
1 green pepper
1 yellow pepper
20 cherry tomatoes
2 lbs (900 g) boneless skinless chicken thighs
12 large skewers (soak for 30 minutes, if bamboo)

1/2 cup (125 ml) canola oil
1/4 cup (60 ml) white wine
1 Tbsp (15 ml) fresh oregano, minced
1 Tbsp (15 ml) fresh thyme, minced
1 clove garlic, minced
½ tsp (2.5 ml) salt
1 tsp (5 ml) ground black pepper


Cut zucchini into ½ inch slices and peppers into 1 inch squares. Cut chicken into 1 inch pieces. Put vegetables and chicken into a large resealable plastic bag or large bowl.

Whisk together marinade ingredients and pour into bag. Seal the bag and turn gently so marinade coats the chicken and vegetables, or pour marinade over chicken and vegetables.

Refrigerate for 30 minutes to 2 hours.

Preheat grill to medium. Thread chicken and vegetables alternately onto skewers. Throw out the marinade.

Grill skewers with the lid down, turning once, until vegetables are tender and chicken is cooked through (about 10-12 minutes).

Remove from heat and let stand 5 minutes before serving. Serve 2 skewers per person.