Marinated Grilled Chicken Kabobs

Servings: kabobs

Calories: 158cal

Use an immersion blender to combine all marinade ingredients until smooth.
2 Tablespoons oyster sauce, 1/2 cup soy sauce, 1/2 cup maple syrup, 2 Tablespoons Dijon mustard, 3 Tablespoons balsamic vinegar, 2 Tablespoons minced garlic, 1 teaspoon garlic salt, 1/2 teaspoon cayenne pepper, 1 teaspoon black pepper, 1/2 cup olive oil
Cut chicken into cubes and place into a shallow dish. Pour marinade over the chicken and turn to coat. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. Overnight is best.
8 ounces chicken tenderloins
Cut all vegetables into 2-inch chunks and place in a mixing bowl. Toss with olive oil and sprinkle with Italian seasoning, tossing to distribute evenly. Cover in plastic wrap and refrigerate until ready to assemble kabobs.
1 medium red onion, 1 yellow bell pepper, 1 red bell pepper, 1 medium zucchini, 1 Tablespoon olive oil, 2 teaspoons Italian seasoning
Preheat grill to 375 F.
Remove chicken from refrigerator and take out of the marinade. Gently pat off excess marinade with paper towels.
Assemble skewers, alternating the vegetables and meat. Be sure they are snug, but not too tight against each other.
Spray your grill grates with olive oil cooking spray, or using tongs grab a wadded up piece of paper towel to apply oil to the grates.
Place skewers onto the grill and cook for 20 minutes, turning them 2 or 3 times during the cooking process.

5 from 3 votes

Plan ahead to allow the marinade to really do its job. Two hours is the minimum, but the real flavor kicks in after an overnight soak.
We used chicken tenderloins for convenience, as they are easy to cut into cubes. You can most certainly use chicken breasts and trim and cut them yourself.
Red onion, yellow and red bell peppers, and zucchini are excellent here. You can, of course, swap the veggies with your favorites. Mushrooms, yellow squash, cherry tomatoes, and even chunked pineapple are all great options and have a similar cook time to chicken.
We are using metal skewers because they conduct heat better and help the food cook more evenly. Because the metal heats up, it helps cook the meat from the inside while the grill cooks on the outside. If you prefer to use wooden skewers, be sure to soak them in water for about an hour before adding the chicken and vegetables.

Course: Dinner

Cuisine: American

Prep Time30

Cook Time20

Marinate Time2

Total Time2 50