Grilled Chicken Kabobs

Name: Grilled Chicken Kabobs
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 6 tablespoons olive oil; ¼ cup balsamic vinegar; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons Dijon mustard; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 3 cloves garlic; 2 teaspoons Italian seasoning; Kosher salt and freshly ground black pepper; 2 pounds boneless, skinless chicken thighs; 2 small to medium zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 red onion; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

24 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings
6 servings
Course
Main Course
Cuisine
American, International

Grilled Chicken Kabobs

Iris Warren

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With the best marinated chicken, zucchini, bell pepper and red onion. Juicy, tender, and packed with so much flavor!

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Ingredients

Servings

6 tablespoons olive oil divided
¼ cup balsamic vinegar
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 cloves garlic minced
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
2 small to medium zucchini sliced to 1/2-inch thick rounds
1 red bell pepper cut into 1 1/2-inch pieces
1 yellow bell pepper cut into 1 1/2-inch pieces
1 red onion cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley leaves

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Instructions

In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with parsley, if desired.