A delightful recipe for grilled chicken and vegetable skewers, perfect for a summer barbecue.
Combine the soy sauce, olive oil, minced garlic, and grated ginger in a mixing bowl.
Mix the marinade thoroughly to ensure all flavors are evenly distributed.
Cut the chicken into bite-sized pieces and add them to the marinade. Cover and refrigerate for at least 1 hour.
For best results, let the chicken marinate overnight.
Chop the bell peppers and onion into similar-sized pieces.
Keep the vegetable pieces uniform in size for even cooking.
Preheat the grill to medium-high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Thread the chicken and vegetables onto skewers, alternating between them.
Leave a small gap between pieces on the skewer for even cooking.
Grill the skewers, turning every 2-3 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the skewers hot, garnished with fresh herbs if desired.
Pair with a dipping sauce or side dish for a complete meal.
