Grilled Chicken Rainbow Kabobs
Try these colorful chicken kabobs tonight! Fresh, boneless chicken and a medley of vegetables are marinated, skewered, then grilled to perfection. You’ll find these kabobs both pleasing to the eye and palate!
Main Ingredients
- 2 boneless and skinless chicken breasts (about 1-1/2 lb.), cut into 1-1/2” cubes
- 1 red pepper, cut into 1-inch chunks
- 1 orange pepper, cut into 1-inch chunks
- 1 summer squash, cut into 1/2-inch slices
- 1 zucchini, cut into 1/2-inch slices
- 1/2 red onion, cut into 1-inch chunks
- 10 leaves of basil, chiffonade cut (optional garnish)
Dressing
- 1/4 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons olive oil (or try our Sicilian Lemon Infused Olive Oil to brighten the flavor!)
- 2 teaspoons hot sauce
- 1 teaspoon oregano
Directions
- In a medium bowl, whisk together all marinade ingredients until well combined.
- Cut chicken into 1-1/2-inch cubes and coat with 3/4 of the marinade. Cover and refrigerate for 1-4 hours.
- Prepare vegetables and place them in a large bowl. Toss with the remaining 1/4 of the marinade and refrigerate until ready to assemble.
- Rub skewers with olive oil. Thread chicken and vegetables alternately onto skewers.
- Heat the grill to very hot and ensure the grate is clean and oiled.
- Grill kabobs for 2-3 minutes per side, or until chicken reaches 165°F internally.
- Garnish with chiffonade basil if desired and serve immediately.