Serving Size: 4
- Boneless chicken thighs (recommended) or breasts
- Zucchini
- Bell pepper
- Cremini, baby bella or button mushrooms
- Lemons
- Fresh cilantro
- Soy sauce
- Olive oil
- Garlic
- Salt and pepper
- Chop chicken and veggies. Trim fat from chicken, and chop chicken and veggies into 1-inch pieces. Uniform sized pieces will cook more evenly!
- Marinate. Whisk together lemon juice, soy sauce, olive oil, cilantro, salt and pepper and toss with chopped chicken and veggies in a large bowl, plastic container, or zipped-top plastic bag. Chill in the fridge for at least 1 hour and up to 1 day.
- Assemble skewers. Arrange chicken and veggies on metal or wooden skewers, leaving some space at either end for handling on the grill.
- Grill. Preheat grill to medium high heat and place skewers directly over the heat. Cook until lightly charred, then flip and cook until chicken is completely done. Adjust heat and move skewers as needed to promote even cooking.