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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Says Margaret Wagner Allen of Abingdon, Virginia, This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh zucchini and cherry tomatoes, is always a hit when we have a party. Ingredients:
1/4 cup olive oil |
3 tablespoons lemon juice |
1 tablespoon white wine vinegar |
2 garlic cloves, minced |
2 teaspoons grated lemon peel |
1 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces |
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices |
3 medium onions, cut into wedges |
12 cherry tomatoes |
Directions:
1. In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat. Refrigerate chicken and vegetables for up to 4 hours or overnight.
2. Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
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