I tried this last night. It was fantastic! Like some others I threaded the chicken by itself & the veggies by themselves. I made a huge batch of the marinade & made a few different combinations of veggies. I love grilled veggies & fruits so this was time to play. One held zucchini chunks I'd partially baked beforehand, pineapple chunks, whole mushrooms, cherry tomatoes, pre-cooked 1" slices of corn on the cob & red onion. We love the onion with a crisp bite so it worked perfectly. On the other I threaded partially cooked chunks of butternut squash (chunks baked in the oven for 15 min. @ 400, tossed with honey, olive oil & cinnamon), red & green pepper chunks, Vidalia onion slices then alternated pre-cooked roasted chunks of sweet potatoes and gold yukons. The last was much more fruity. Chunks of: Pineapple, nectarine, peach and pre-baked partially cooked apple, pear, & then orange segments. Added between every 3rd fruit a slice of red onion.
I made way more than enough to feed the group of 6 I'd had over thinking I'd have leftovers & the night ended with not a single morsel in sight. The rave reviews more than made up for the lacking leftovers.
Served this with a garden sink salad and wild rice pilaf. It's definitely in #1 place on the summer menu.
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I tried this last night. It was fantastic! Like some others I threaded the chicken by itself &...