Grilled Chicken Kebabs
The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.
Gather Your Ingredients
Key Equipment
Before You Begin
Although white breast meat can be used, we prefer the juicier, more flavorful dark thigh meat for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates. During testing we discovered that wooden skewers do not need to be soaked in water before grilling. Cut peeled eggplant and onions into half-inch cubes and zucchini into half-inch rounds; button mushrooms can be skewered whole, but portobello caps should be cut into half-inch chunks; seeded bell peppers work best as inch-wide wedges, while peeled shallots can be skewered whole; apples and pears should be cored and cut into one-inch cubes, peaches pitted and cut into six sections, and pineapples peeled, cored, and cut into one-inch cubes. For the best flavor, select one of the related marinades.
Instructions
1.
Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
2.
Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
3.
Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
4.
Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers, (see illustration below). Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.
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