4 chicken breasts, cut into 2 inch cubes
16 cherry tomatoes
1 small zucchini, cut into 1 inch sliced
16 button mushrooms, stems removed
1 green pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes
Marinade:
2 cups lemon-lime soda
1 cup canola oil
1 cup soy sauce
1 teaspoon horseradish
1 teaspoon garlic, crushed
1. Soak 8 bamboo skewers in water for 30 minutes.
2. Thread skewers alternating vegetables and chicken cubes.
3. Combine all marinade ingredients and pour into glass 9 X 13 glass dish.
4. Add chicken and vegetable skewers to marinade.
5. Let marinate for 4 to 6 hours.
6. Grill on medium heat 6 to 7 minutes per side or until largest piece of chicken is no longer pink. This is one of my personal favorite grilled chicken dish. I love the blistered sweet cherry tomatoes and the slightly charred vegetables. The marinade works beautifully with the chicken and vegetables. This is and elegant dish that cooks quick.
