Chicken and Vegetable Skewers with BBQ Glaze

Ingredients

• about 680 g Chicken breast
• 2 medium Bell peppers (various colors)
• 1 medium Red onion
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 0.5 cup BBQ sauce (peanut-free)
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes. Cut the 2 medium bell peppers, 1 medium red onion, and 1 medium zucchini into similar-sized pieces, about 2.54 cm chunks. Leave the 1 cup of cherry tomatoes whole.
2. 2Thread the chicken cubes and cut vegetables onto skewers, alternating the chicken with pieces of bell pepper, red onion, zucchini, and cherry tomatoes. Aim for an even distribution of ingredients on each skewer.
3. 3Place the assembled skewers on a clean surface. Brush all sides of the skewers evenly with the 2 tablespoons of olive oil. Sprinkle the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper over the oiled skewers.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Place the seasoned skewers on the preheated grill. Grill for 10-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
6. 6During the last 2-3 minutes of grilling, brush the skewers generously with the 0.5 cup of BBQ sauce, turning once to coat both sides.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.
8. 8Serve the chicken and vegetable skewers hot.

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