Preparation Time: 20 minutes + marinating time
Cook Time: 12 minutes
Cut: Boneless chicken
Serves: 6
Ingredients
3 chicken breasts, skinless, boneless, cut into 1" cubes
1 small zucchini, cut into slices
1 orange pepper, seeded and cut into chunks
1 yellow pepper, seeded and cut into chunks
20 cherry tomatoes
1 small red onion, cut coarsely
12 large skewers (soak for 30 minutes, if bamboo)
Marinade:
1/4 cup (60 ml) olive oil
3 Tbsp (45 ml) white or red balsamic vinegar
1 Tbsp (15 ml) dried Italian seasoning
1 clove garlic, minced
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) black pepper
1/4 tsp (1 ml) red pepper flakes (optional)
Preparation
Cut zucchini into ½ inch slices and peppers and onion into 1-inch squares. Cut chicken into 1-inch pieces. Place vegetables and chicken in a large glass bowl.
In a small bowl whisk together all marinade ingredients and pour over vegetables and chicken. Toss to coat chicken and vegetables.
Refrigerate for 30 minutes or to up to 4 hours.
Preheat grill to medium.
Thread marinated chicken and vegetables alternately onto skewers. Throw out remaining marinade.
Grill skewers with the lid down, turning once, until vegetables are tender, and chicken is cooked through (about 10-12 minutes). Ensure internal temperature of chicken reads 165F (74C).
Remove from heat and let stand 5 minutes before serving. Serve 2 skewers per person.
