Step 1

Marinade: Whisk the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you're marinating the chicken in). Remove 2 tablespoons to a small bowl for basting.

Step 2

Marinate veggies: Remove 3 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.

Step 3

Marinate chicken: Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.

Step 4

Soak skewers: If using wooden skewers, soak them in water until ready to use.

Step 5

Meanwhile, whisk the dip ingredients together and refrigerate.

Step 6

When ready to cook, thread chicken and veggies snuggly onto skewers.

Step 7

Prep grill: Clean grill, heat to medium-high heat, 425 degrees F, and generously grease with vegetable oil.

Step 8

Grill and baste: Once hot, add chicken kabobs and cover. Grill for approximately 8-12 minutes, until the chicken reaches an internal temperature of 160 degrees F on an instant read thermometer. Rotate halfway through cooking and baste (with Reserved Marinade that never touched raw chicken) once the outside of the chicken is cooked. Baste again after removing from the grill; let rest 5 minutes before serving.

Step 9

Serve with chilled dip.

Step 10

Prep: Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (a 9x13 works well). You may also line on a lightly greased, foil lined baking sheet.

Step 11

Bake: Bake for 16-22 minutes or until the chicken reaches 160 degrees F on an instant read thermometer, flipping the skewers half way through cooking and basting (with Reserved Marinade that never touched raw chicken).

Step 12

Broil: Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.

Step 13

Serve with chilled dip.