2 to 3 boneless, skinless chicken breasts, cut into large cubes
½cupolive oil
½cupwhite wine vinegar
1tbspItalian seasoning
1tspgarlic powder
Pinch red pepper flakes
1zucchini, sliced into ½ to 1 inch pieces
1yellow squash, sliced into ½ to 1 inch pieces
1red bell pepper, seeded and cut into 1 inch pieces
1red onion, cut into 1 inch pieces
1
Collect all the ingredients
2
Use this Handi-foil pan with this recipe. See all our pans at Handi-foil Products.
3
If using bamboo skewers, place the skewers into a water bath to soak.
4
In a jar or small mixing bowl, combine the olive oil, vinegar, and seasonings, shaking or whisking until mixed.
5
Pour half of the marinade into a zip-top gallon-sized bag with the chicken. Seal the bag and marinate the chicken for 30 minutes at room temperature or 2 hours overnight in the refrigerator.
6
Prepare the grill according to the manufacturer's directions to burn at medium-high heat.
7
Remove the chicken from the marinade and discard the remaining marinade.
8
Layer the chicken and vegetables on skewers.
9
Brush the vegetables and chicken with the remaining marinade.
10
Place the chicken on the grill. Cook for about 10 minutes, turning the skewers halfway if needed, so they each cook evenly. Brush with remaining marinade, if desired.
11
Remove from the grill and allow the skewers to cool (if using metal skewers.)
Ingredients
2 to 3 boneless, skinless chicken breasts, cut into large cubes
½cupolive oil
½cupwhite wine vinegar
1tbspItalian seasoning
1tspgarlic powder
Pinch red pepper flakes
1zucchini, sliced into ½ to 1 inch pieces
1yellow squash, sliced into ½ to 1 inch pieces
1red bell pepper, seeded and cut into 1 inch pieces
1red onion, cut into 1 inch pieces
Directions
1
Collect all the ingredients
2
Use this Handi-foil pan with this recipe. See all our pans at Handi-foil Products.
3
If using bamboo skewers, place the skewers into a water bath to soak.
4
In a jar or small mixing bowl, combine the olive oil, vinegar, and seasonings, shaking or whisking until mixed.
5
Pour half of the marinade into a zip-top gallon-sized bag with the chicken. Seal the bag and marinate the chicken for 30 minutes at room temperature or 2 hours overnight in the refrigerator.
6
Prepare the grill according to the manufacturer's directions to burn at medium-high heat.
7
Remove the chicken from the marinade and discard the remaining marinade.
8
Layer the chicken and vegetables on skewers.
9
Brush the vegetables and chicken with the remaining marinade.
10
Place the chicken on the grill. Cook for about 10 minutes, turning the skewers halfway if needed, so they each cook evenly. Brush with remaining marinade, if desired.
11
Remove from the grill and allow the skewers to cool (if using metal skewers.)
