Perfect Chicken Kabobs

1. 1

   Trim excess fat from thighs. Cut each thigh lengthwise into 1 1/2-inch-wide strips. Reserve and chill 1/4 cup of desired marinade. Place chicken and remaining marinade in a large zip-top plastic freezer bag. Seal and turn bag to coat. Chill, turning bag occasionally, 3 to 8 hours.

2. 2

   Meanwhile, soak wooden skewers in water 30 minutes. Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Thread 3 chicken strips in a loose accordion style onto each skewer. Brush with vegetable oil, and sprinkle with salt and pepper.

3. 3

   Grill kabobs, covered with grill lid and turning occasionally, 11 to 14 minutes or until chicken is done. During last 5 minutes of grilling, brush kabobs with reserved 1/4 cup marinade.

* Per serving · 4 servings · Values may vary.

No additional tips available.