Grill or Oven Chicken Kabobs

Directions

1. 1
   MARINADE
2. 2
   Whisk the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you're marinating the chicken in).
3. 3
   Remove 3 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.
4. 4
   Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.
5. 5
   Bake for 16-22 minutes or until the chicken reaches 160 degrees F on an instant read thermometer, flipping the skewers half way through cooking and basting (with Reserved Marinade that never touched raw chicken).
6. 6
   Remove 2 tablespoons to a small bowl for basting.
7. 7
   Soak skewers: If using wooden skewers, soak them in water until ready to use.
8. 8
   Broil: Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook.
9. 9
   PARMESAN HERB DIP (OPTIONAL)
10. 10
    Let rest 5 minutes before serving.
11. 11
    Meanwhile, whisk the dip ingredients together and refrigerate.
12. 12
    Serve with chilled dip.
13. 13
    ASSEMBLE
14. 14
    When ready to cook, thread chicken and veggies snuggly onto skewers.
15. 15
    GRILLING INSTRUCTIONS
16. 16
    Prep grill: Clean grill, heat to medium-high heat, 425 degrees F, and generously grease with vegetable oil.
17. 17
    Grill and baste: Once hot, add chicken kabobs and cover. Grill for approximately 8-12 minutes, until the chicken reaches an internal temperature of 160 degrees F on an instant read thermometer. Rotate halfway through cooking and baste (with Reserved Marinade that never touched raw chicken) once the outside of the chicken is cooked. Baste again after removing from the grill; let rest 5 minutes before serving.
18. 18
    Serve with chilled dip.
19. 19
    OVEN INSTRUCTIONS
20. 20
    Prep: Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (a 9×13 works well). You may also line on a lightly greased, foil lined baking sheet.