Italian Chicken Kabobs

By angielaine

Ingredients

• For the marinade:
• 1/2 cup extra-virgin olive oil
• 2 Tbsp white wine
• 2 Tbsp finely chopped fresh thyme
• 1 Tbsp minced garlic
• 1 tsp kosher salt
• 1 tsp freshley ground black pepper
• 2 lbs bonelss, skinless chicken thighs (I used breasts)
• 1 zucchinni
• 1 green bell pepper
• 20 large cherry tomatoes

Details

Servings 6

Preparation

Step 1

To make the marinade: in a small bowl whisk together the marinade ingredients.

Cut the chicken into 1-inch chunks, the zucchini into ½ inch coins, and the bell pepper into 1–inch squares. Place the chicken, zucchini, bell pepper, and cherry tomatoes in a large, resealable bag and pour in marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade. Refrigerate for 30 minutes to 2 hours, turning ocassionally. (I marinated the chicken overnight and added the veggies 2 hours prior to cooking). Thread the chicken chunks alternately with the zucchini coins, bell pepper squares, and tomatoes on skewers. Grill the kabobs over Direct Medium heat until the vegetables afre tender, the chicken is firm to the touch, and the meat juices run clear, 8 to 10 minutes, turning once halfway through grilling time. (I skewered the vegetables seperately and grilled them the last 4 to 5 minutes).