Tarragon Chicken Kabobs

• 3/4 c. white grape juice
• 2 Tbsp. olive oil or cooking oil
• 2 Tbsp. lime juice
• 1 1/2 tsp. snipped fresh tarragon
• 2 cloves garlic, minced
• 1 lb. boneless chicken cut into 1-inch cubes
• 2 c. baby carrots (about 1/2 lb.)
• 2 medium zucchini or yellow summer squash, sliced 1/2 to 3/4-inch thick
• 1 large green or red sweet pepper, cut into 1-inch pieces
• fresh tarragon (optional)

1. For marinade, in a screw-top jar combine grape juice, oil, lime juice, tarragon and garlic.
2. Cover and shake well.
3. Place chicken cubes in a plastic bag set in a shallow dish.
4. Pour marinade over chicken; close bag.
5. Marinate in the refrigerator for 4 hours, turning once to distribute marinade.
6. Drain chicken cubes, reserving marinade.

white grape juice, olive oil, lime juice, tarragon, garlic, boneless chicken, baby carrots, zucchini, green, fresh tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503274 (may not work)