Grilled Chicken Skewers With Sugar Snap Peas And Tzatziki

• 1 3/4 pounds boneless + skineless chicken breasts, cut into 1 1/4-inch cubes
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper
• 1 bag snap peas
• 1 bunch fresh basil
• 1 container Cava Tzatziki

1. In a small bowl, whisk olive oil, lemon juice, red wine vinegar, dried oregano, dried thyme, and salt and pepper to taste. Place chicken in a gallon-size freezer bag, pour marinade over chicken, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
2. Heat grill to medium-high heat. Slide pieces of chicken onto skewers, alternating with a bright leaf of basil and one or two snap peas in between pieces. Brush grill with a little oil to prevent sticking, then place skewers on grill and cook, turning halfway through, until chicken registers 165 degrees, about 7 to 9 minutes.
3. Serve immediately with Cava Tzatziki for dipping.

chicken breasts, olive oil, lemon juice, red wine vinegar, oregano, thyme, salt, peas, fresh basil

Taken from food52.com/recipes/62834-grilled-chicken-skewers-with-sugar-snap-peas-and-tzatziki (may not work)