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Chicken-Vegetable Kabobs with White BBQ Sauce

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 25 mins
Total time 50 mins
Yield Makes 4 servings
Swap new veggies to transform the meal. Go Mediterranean with cauliflower florets and eggplant.

Ingredients

  • 4 (12-inch) wooden skewers
  • 1 tablespoon coarsely chopped fresh rosemary
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon loosely packed orange zest
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
  • 1 small zucchini, cut into 1 1/2-inch pieces
  • 1 small summer squash, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • White BBQ Sauce

How to Make It

  1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.

  2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.