Moya McAllister
A tangy oil-and-vinegar marinade keeps these chicken kabobs moist while grilling. Feel free to mix the vegetables in any order, or sub in yellow or orange peppers for red and green.
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Directions:
Mix all ingredients for marinade.
Add chicken to the marinade and let sit in fridge for a minimum of 2 hours (preferably overnight).
Preheat grill. Slide chicken cubes and vegetables onto skewers and place on grill. Cook approximately 3-4 minutes per side; turn only once.
Remove from grill and serve on skewers.
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