FOOD PREP

• First, soak bamboo skewers in water for at least 1 hour prior to grilling.
• Next, using white chicken breast or dark meat from the thigh, cut your chicken into chunks. Larger chunks of about 1” to 1½” are ideal. If the chunks are too small, the chicken will dry out on the grill. Then, add the chicken chunks to a dish and pour on your favorite marinade.
• Now, cut your vegetables into 1” to 1 ½” chunks to match the size of your chicken.
• If you want to marinate your vegetables, use a separate container. Don’t marinate them in the same dish as the chicken.
• Finally, it’s time to thread your chicken chunks and vegetables on the bamboo skewers.

GRILL PREP

• Fuel: We recommend Kingsford® Original Charcoal Briquets
• Method: Two-Zone Method
• Temp: 400°F (Medium Heat)

THE COOK

• When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
• Place a few of your chicken kabobs directly over the coals.
• Let the chicken and vegetables sear and get some color.
• Rotate the skewers to brown all of the sides. You’ll find this requires some attention and time, so don’t try to cook too many at once — work in batches.
• When the chicken and vegetables have browned on all sides, move to the cooler side to finish cooking through. It will take about 8 minutes total if you’re using white meat, about 9 minutes if using dark meat.
• Chicken is done when it reaches an internal temperature of 165°F.
• Serve your chicken kabobs hot off the grill, no need to rest before serving.