Marinated Skewered Chicken Recipe by Chef and Fellow ALKie Juli Posner

This delicious marinated skewered chicken and vegetables is SO easy to throw together. I call it a non-recipe recipe, since anyone can do this!!  Just leave yourself a few hours to marinate all the components. The longer they marinate, the better they are!

Cubed chicken breasts (or chicken thighs, depending on preference) and vegetables marinated in your favorite store-bought Italian dressing with a few cloves of fresh chopped garlic add up to a perfect summer recipe for the grill that is easy, colorful, and heathy.

**Allow at least 2 hours marinating time or best overnight.
INGREDIENTS:

2 lbs. boneless chicken breasts or thighs cut into 1” cubes, fat removed.

1 large and 1 small bottle of your favorite zesty Italian dressing (small for dipping).

3 tbsp. FRESH minced garlic.

1 large red onion cut into 1” strips.

1 large red pepper cut into 1” pieces.

1 large orange pepper cut into 1” pieces.

1 green bell pepper cut into 1” pieces.

4 zucchinis cut into ½” rounds.

Salt, pepper, and red pepper flakes to taste after making skewers.

*** NOTE: IF USING WOOD, SOAK SEVERAL HOURS IN WATER BEFORE GRILLING

INSTRUCTIONS:

Place chicken cubes into a Ziplock bag with half the Italian dressing, salt, pepper, red pepper flakes, and 2 tsp. of fresh garlic.

Place the cut vegetables in 3 separate Ziplock bags: one for onions, one for all the peppers, and one for zucchini (I find it easier to thread the skewers if separated this way).

Marinate the vegetables with the remaining dressing, garlic, red pepper flakes, salt, and pepper.

**(VEGETARIAN OPTION: MAKE ONLY VEGETABLE SKEWERS)

Marinate for a minimum of 2 hours in the refrigerator.

Put the chicken and vegetables onto kebob skewers alternating chicken and vegetables.

Preheat grill to medium heat.

Place skewers on the grill over medium heat for approximately 15 minutes.

Rotate halfway every five minutes for even cooking. Use a meat thermometer to make sure chicken has reached an internal temperature of 165F.

I like to serve mine with a little extra Italian dressing on the side for dipping.

Enjoy.

Love, Juli Posner, your fellow Alkie. @Apracticalchef