Tender marinated chicken is skewered with fresh summer vegetables for an easy summer grilled chicken dinner.
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1/3 cup lemon juice
1/4 cup Land O Lakes® Butter, melted
1 tablespoon sugar
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh garlic
1 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces
8 small fresh mushrooms
8 cherry tomatoes
1 small green bell pepper, cut into 8 (1-inch) pieces
1 small summer squash, cut into 8 (1-inch) pieces
4 (12-inch) metal skewers or wood skewers
Combine all marinade ingredients in bowl. Reserve 1/4 cup marinade. Transfer remaining marinade to large resealable plastic bag; add chicken pieces. Tightly seal bag; turn bag to coat chicken well. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours.
Remove chicken pieces from marinade.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to 1 side. Make aluminum foil drip pan; place opposite heat.
Assemble kabobs by alternately threading chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, 15-20 minutes or until chicken is fork tender.
- Cubed sirloin roast can also be used in this recipe.
- If using wood skewers, soak them in water 30 minutes before assembling kabobs.
Explore reviews fromour online community
Looks good. Try a mixture of the juice from a can of Mandarin orange segments and cranberry sauce as a marinade. Then arrange the chicken pieces, Mandarin orange segments, pineapple and maraschino cherries onto the skewer. Myself, I like the cheaper brands when it comes to the mandarins orange segment as they are generally firmer and tend to stay on the skewers better. Place on the grill and baste with marinade mixture.