Lazy Girl's Chicken Kabobs

Sometimes I really want kabobs but don't feel like taking the extra 20 minutes to put all the meat and veggies onto the skewers. When that happens, I make a batch of these chicken kabobs. It skips the step of skewering everything and just grills them as is. It tastes delicious over rice with my Easy Kabob Sauce or is super yummy without any extra sides or prep work. 

Marinade Ingredients

1 cup pineapple juice, pasteurized
1 Tbsp parsley
1 Tbsp basil
2 cloves garlic
2 tbsp oil
2 tsp salt

Kabob Ingredients 

2 lb chicken thighs (about 6 thighs)
1 cup grape tomatoes
1 onion
1 zucchini
8 oz package of mushrooms
1/2 of a fresh pineapple
1 bell pepper

Directions

1. Combine all marinade ingredients in a bowl and set aside.

2. Prep veggies by cutting into as large a piece as possible. Cut the onion in half and separate the pieces a bit. Cut the bell pepper into 4 pieces and core it. Cut the zucchini in half lengthwise. Leave the mushrooms and tomatoes whole. Cut the pineapple off of the core but leave it in the 4 pieces. 

3. Place the thighs, whole into a ziploc gallon bag and put about 1/2 cup of the marinade into the bag. Place in the fridge for at least 30 minutes and up to 4 hours. 

4. Place all the fruits/veggies, except for the pineapple, into another gallon ziploc with the rest of the marinade. Place in the fridge for at least 30 minutes and up to 4 hours. 

5. About 40 minutes before you want to eat, preheat the grill on high heat. Place all the veggies in a grill tray. Put the grill tray, the separate pineapple, and the thighs on the grill and turn the heat down to low or medium low. Grill for 4 minutes and then flip everything over. Grill for 4 more minutes and then check the internal temperature of chicken thighs with a thermometer. I like to use this digital thermometer. Continue grilling for 1-2 minutes until internal temperature reaches 165°F. If the veggies are done before the chicken, turn the burners off under the veggies and leave them in the grill to stay warm.

6. Cut the veggies and pineapple into bite size pieces and place in a serving dish. Serve the chicken thighs whole or cut those into bite size pieces as well. Enjoy!

Serves 4-6

Prep time: 45 minutes Grill time: 15-35 minutes Total time: 75 minutes