Well, it’s the last unofficial weekend of summer . . .
I am always sad to see summer go, but we definitely aren’t going down without one last grilling session!
(Actually, I grill year-round, so that’s a lie. 🙂 I have even been known to shovel a path from my back door to my grill in the winter so I can have a taste of summer when I am up to my elbows in Utah snow. It’s how I get through the cold days of winter . . . oh summer! Don’t leave!!! I am not ready!)
Anyway, if you need a delicious dish to grill this weekend, look no further.
You can thread onto kabobs like I did, or this marinade would be awesome for chicken breasts or thighs.
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).
Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).