chicken kabobs with chardonnay-herb marinade

By á-7976

Ingredients

• MARINADE:
• 3 lb skinned hopped boned chicken thighs
• 8-10 flat wooden skewers
• 2 tbl vegetable oil
• kosher salt and ground pepper
• 1/2 cup marinade
• 1/4 cup olive oil
• 1 shallot, minced
• 2 garlic cloves, finely grated
• 3 tbl chopped fresh flat leaf parsley
• 2 tbl chopped fresh basil
• 1 tbl chopped fresh thyme
• 1 tbl dijon mustard
• 2 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp ground pepper

Preparation

Step 1

MARINADE:
whisk all ingredients together.

CHICKEN:
trim excess fat from thighs, cut each thigh lengthwise into 1 1/2 wide strips. reserve and chill 1/4 cup of marinade. place chicken and remainder of marinade in a lg zip top plastic bag. seal and turn bag to coat. chill, turning bag occasionally, 3-8 hours.
meanwhile, soak skewers in water at least 30 min. preheat grill to 350-400 (med-high) heat. remove chicken from marinade, discarding marinade. pat chicken dry with paper towels. thread 3 chicken strips in a loose accordion style onto each skewer. brush with vegetable oil and sprinkle with salt and pepper.
grill kabobs, covered with grill lid and turning occasionally, 11-14 min or until chicken is done. during last 5 min of grilling brush kabobs with reserved marinade.