2poundsboneless skinless chicken breastcut into 1-inch cubes; boneless/skinless chicken thighs work as well
2red bell pepperscut into chunks
2yellow bell pepperscut into chunks
2red onionscut into wedges
Make marinade: Either whisk together marinade ingredients, or use your favorite marinade recipe/store-bought marinade.
Marinate chicken and vegetables: Place chicken in a medium-large zip-top bag. Place vegetables in a separate, very large zip-top bag. Divide marinade between bags and evenly pour over both chicken and vegetables.Remove as much air as possible from each bag and zip close. Store in refrigerator for at least 30 minutes, and up to a day (chicken is fine for 2 days; vegetables will start to get mushy if left too long).
Prep: Once ready to grill, soak wooden skewers in cold water for 10 minutes. Heat grill on high heat.
Assemble kabobs: Empty chicken into shallow dish, discarding bag and any leftover marinade. Empty vegetables into separate shallow dish, again discarding excess marinade and bag. Thread chicken and vegetables evenly onto skewers.
Grill: Grill kabobs on medium-high grill for 10-15 minutes, turning often, until vegetables are tender and chicken reaches an internal temperature of 165°F. Rest for 5 minutes, then serve immediately.
Vegetables: Skip anything you don’t enjoy. Add whatever quick-grilling veggie you love! Button mushrooms are a great addition, so are pre-cooked corn slices, regular onion works, yellow summer squash, cut up asparagus… Whatever you like!