Ingredients
Method
Preparation
- Start by cutting your chicken thighs into bite-sized pieces. In a bowl, toss the chicken with 2 tablespoons of olive oil, salt, and pepper. Let it marinate for at least 30 minutes.
- Chop up your bell pepper and zucchini into bite-sized pieces.
Assembly
- Thread the chicken and veggies onto the skewers, alternating for visual appeal. Aim for 3-4 pieces of chicken and a mix of veggies on each skewer.
Grilling
- Preheat your grill or grill pan. Place the skewers on and cook for about 10-12 minutes, flipping halfway through, until the chicken is golden and cooked through.
- Ensure the internal temperature of the chicken reaches at least 165°F for safety.
Vinaigrette Preparation
- In a small bowl, whisk together the vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, honey, garlic, and herbs.
Serving
- Serve the skewers with a generous drizzle of the herbaceous vinaigrette.
Notes
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. The vinaigrette may appear chunky, which is normal.
