3 Chicken breasts

8 oz Button mushrooms

1 to 2 Zucchini

⅓ cup Olive oil

½ cup Cider vinegar

¼ cup Light brown sugar, packed

2 Tbsp Dijon mustard

4 Garlic cloves, pressed or finely minced

½ tsp Powdered Pellet hops

Salt & pepper

  1. Trim chicken breasts, cut into 1" cubes. Wash mushrooms and zucchini, slice zucchini into ½" thick slices. Place prepared chicken and vegetables into a non-metallic bowl or dish (with a lid).
  2. Whisk together all remaining ingredients, aside from salt and pepper. Season with salt and pepper to taste. Pour over chicken and vegetables, stir well to coat. Chill for 1 hour.
  3. Thread chicken onto skewers, and vegetables onto separate skewers (they’ll have different cook times). Grill until chicken is cooked through, and vegetables are as cooked as you like them. Serve hot.

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