Marinated Chicken Kabobsappetizers, cajun, chicken, german, grilling recipes kabobs, marinades, poultry 12 ounces chicken breasts; boneless, skinless 1 medium zucchini; cut in 1" pieces 1 medium green/sweet red pepper ***MARINADE*** 2 tablespoons water 1/2 teaspoon dried tarragon; crushed 2 tablespoons lemon juice 1 clove garlic; minced 2 tablespoons olive oil or cooking oil 1/4 teaspoon hot pepper sauce 1/8 teaspoon salt Marinade: combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Cut green and/or sweet red pepper into 1" squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Grill or broil 4-5" from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade. |
