Chicken Skewers
Nutritious, tender and so flavorful! You can use any mix of vegetables for this recipe, as long as they all grill in the same amount of time. Pick vegetables that are tender and easy to skewer.
Ingredients
- 3 boneless skinless chicken breasts
- 1 bell pepper (cut into medium chunks)
- 1 medium red onion (cut into medium chunks)
- 1 medium zucchini (cut into 1/3 inch slices)
- oil (for greasing the grill)
Chicken marinade:
- 1 cup water
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon parsley flakes
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
Seasoning for vegetables:
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 teaspoon Italian seasoning
Instructions
- Cut the chicken breasts into 1-inch pieces and place in a freezer bag (gallon size).
- In a bowl whisk together the chicken marinade ingredients. Pour over the chicken, seal the bag, and place in the refrigerator to marinate for 1 hour or up to 3 hours. If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
- In a separate bowl toss the vegetables with the vegetable seasonings.
- Skewer the chicken with the vegetables in between.
- Grill: when ready to grill, preheat the grill to medium-high heat, and grease the grill with oil. Cook, turning frequently, until the chicken is completely cooked through and the veggies soften.
- Cast iron grill skillet: Heat a cast iron grill pan until it is hot. Lightly grease the grill pan with oil. Place the prepared skewers in a single layer. Cook, turning frequently, until the chicken is completely cooked through and the veggies soften.