Perfect Chicken Kabobs

• 3 pounds boned chicken thighs skinned and
• marinade Chardonnay-Herb
• 1/2 cup chardonnay
• 1/4 cup olive oil
• 1 shallot minced
• 2 garlic cloves finely grated
• 3 tablespoons fresh flat leaf parsley chopped
• 2 tablespoons fresh basil chopped
• 1 tablespoon chopped fresh thyme
• 1 tablespoon dijon mustard
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper freshly
• 2 tablespoons vegetable oil
• ground black pepper

1. Chardonnay-Herb Marinade: Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, and pepper.
2. Trim excess fat from thighs. Cut each thigh lengthwise into 1 1/2-inch-wide strips. Reserve and chill 1/4 cup of desired marinade. Place chicken and remaining marinade in a large zip-top plastic freezer bag. Seal and turn bag to coat. Chill, turning bag occasionally, 3 to 8 hours.
3. Meanwhile, soak wooden skewers in water 30 minutes. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Thread 3 chicken strips in a loose accordion style onto each skewer. Brush with vegetable oil, and sprinkle with salt and pepper.
4. Grill kabobs, covered with grill lid and turning occasionally, 11 to 14 minutes or until chicken is done. During last 5 minutes of grilling, brush kabobs with reserved 1/4 cup marinade.

chicken, chardonnay, olive oil, shallot, garlic, flat leaf parsley, fresh basil, thyme, mustard, sugar, kosher salt, ground black pepper, vegetable oil, ground black pepper

Taken from www.yummly.com/recipe/Perfect-Chicken-Kabobs-1197632 (may not work)