Ingredients
The following ingredients have 5 Servings
- MARINADE
- 1/2 cup(s) each - white vinegar, tomato juice, vegetable oil
- 1 teaspoon(s) each - dried oregano, dried thyme, dried basil and salt
- 1/4 teaspoon(s) cayenne pepper or to taste
- 1 tablespoon(s) brown sugar
- 2 clove(s) garlic, minced
- 1/2 - sweet onion,minced
- VEGETABLES I USED - USE YOUR FAVORITE
- 1 small each - unpeeled zucchini and yellow squash - sliced or cubed into 1 inch pieces
- onion - chunks - same size as other veggies
- cherry - tomatoes
- green - or red bell pepper cut into same size as zucchini
- 4 - skinless, boneless chicken breasts
- skewers - soaked for 30 minutes if using wood
Instruction
- Place all marinade ingredients in a jar and shake. Set aside.
- Pound your chicken breasts with a meat mallet to thin out some, then cut lengthwise into 1/2 inch pieces. Place in a bowl Wash and cut the vegetables, all pretty equal in size. You can use whatever vegetables you like, as long as they all will cook at pretty much the same times. Place in bowl with chicken, shake marinade again and pour over the chicken and vegetables. Cover and place in refrigerator for at least 1 hour.
- Turn on grill to medium. Drain marinade from vegetables and chicken and place in a saucepan. Bring to a boil and remove from stove Weave the chicken accordion style on skewers and alternate with chosen vegetables, until skewers are evenly filled.
- Place on prepared grill or you can broil them as well. Brush with marinade and grill for 6 - 8 minutes on each side or until chicken is no longer pink. Turning occasionally and brushing with marinade.
- Place on platter and enjoy...the chicken is so tasty and tender.
