Wednesday night on the pellet.
Been keeping with the theme of healthy dinners this week.
Decided to do some chicken kabobs for tonight. I used some nice chicken beasts, zucchini, red onion, bell peppers and crimini mushrooms.
My intention was to make a glaze with teriyaki and oyster sauce but my intentions were spoiled when I realized my teriyaki expired, so I used a balsamic vinaigrette dressing that I had for a marinade and quick brush on before they came off.
I had them around 250° for 20 minutes to try and get some smokey flavor, then ramped up to 400° for 20 minutes to charge the veg as best as possible. Quick and easy.
by dosferrets
Dining and Cooking