1/2 c. olive oil
1/2 c. lemon juice
1/2 onion (quartered)
1-2 tsp minced garlic
1 tbsp thyme
Place marinade divided into 2 ziplock bags (one for chicken and one for veggies) and add the following:
1 lb chicken, cubed
1 pint cherry tomatoes
1 pint button mushrooms
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 red or white onion
Marinade at least 2 hours (I usually do it overnight). Soak kabob skewers in water for at least 15 minutes before threading if using the wood ones (so they don't catch fire). Thread chicken and veggies on kabobs and grill over medium-high heat. We add canned pineapple chunks at this time too. I am sure you can bake it in the oven at about 400 degrees and cook until chicken is done and veggies are crisp tender. ENJOY!!
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