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