Serve these chicken-vegetable kabobs with a side of rice and your favorite salad for a complete meal.
Southern Living APRIL 2003
Cut chicken into 2- x 1-inch strips.
Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.
Soak wooden skewers in water for 30 minutes to prevent burning.
Remove chicken from marinade, discarding marinade.
Thread chicken and vegetables onto 8 (8-inch) skewers.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.
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