BBQ Chicken & Vegetable Skewers with our "That’s Nice" Pinot Gris is this month's Backyard BBQ Pairing.
BBQ Chicken & Vegetable Skewers
Our "That’s Nice" Pinot Gris is this month's Backyard BBQ Pairing.
1 pound boneless, skinless chicken breasts, cut into small, bite-sized pieces
2 each green zucchini squash, cut in half and sliced
1 large red bell pepper, cut into pieces
1 large orange bell pepper, cut into pieces
1 small red onion, cut into pieces
1 bottle Italian Dressing
1 bottle of chilled La Fleur’s “That’s Nice" Pinot Gris
Place the veggies in a large Ziploc bag and drizzle about 3/4 of the dressing over the veggies. Seal and place in the refrigerator.
Place the chicken breast pieces into a large Ziploc bag and add the remaining dressing. Seal and place in the refrigerator. About 30 minutes before serving, remove both bags and skewer the chicken and vegetables onto the skewers.
If using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering the food.
When ready to cook, preheat the grill to about 425 degrees F. Lightly grease the grill grates, then add the skewers. Cook for 4-5 minutes on one side, flip, and cook for another 4-5 minutes. Remove from grill and serve immediately with chilled La Fleur’s "That’s Nice" Pinot Gris.