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Instructions

• STEP 1

  If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

• STEP 2

  Place ketchup, vinegar, Dijon, honey, Worcestershire, and spices in a small bowl; stir to combine the BBQ sauce and set aside.

  • 3/4 cup ketchup
  • 1/3 cup balsamic vinegar
  • 1/4 cup dijon mustard
  • 3 tbsp honey
  • 1 tbsp worcestershire sauce
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 3/4 tsp chili powder
  • 3/4 tsp salt

• STEP 3

  Wash, dry, trim, and seed bell peppers; cut into bite-sized pieces. Place in a large bowl.

  • 2 yellow bell peppers

• STEP 4

  Wash, dry, trim, and cut zucchini crosswise into ½-inch thick rounds. Add to the bowl with the bell pepper.

  • 3 medium zucchini squash

• STEP 5

  Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the bowl with the veggies, along with half of the BBQ sauce, and toss to coat. (Reserve remaining BBQ sauce for serving.)

  • 2 lbs chicken thighs, boneless skinless

• STEP 6

  Thread chicken and veggies onto skewers, alternating ingredients. Place the assembled skewers on a large plate.

• STEP 7

  Preheat an outdoor grill (or large grill pan) over medium-high heat.

• STEP 8

  Once the grill is hot, coat with oil. Working in batches if necessary, add the skewers and cook, turning occasionally, until chicken is cooked through and veggies are fork-tender, 8-10 minutes. Remove to a serving platter.

  • 1 tbsp extra virgin olive oil

• STEP 9

  Serve skewers with reserved BBQ sauce on the side. Enjoy!