Citrus-Tarragon Chicken Kabobs

A wonderfully refreshing way to marinate chicken for kabobs. We have served these several times and they always get rave reviews from our friends. Using fresh ingredients is the key! I use assorted vegetables like bell peppers, red onion, mushrooms, and cherry tomaotes on the kabobs with the chicken.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  orange, zested, then juiced and remainder discarded
• 1  lemon, zested, then juiced and remainder discarded
• 1  lime, zested, then juiced and remainder discarded
• 4  garlic cloves, minced
• 1  tablespoon  fresh tarragon leaves
• 1⁄4 cup soy sauce
• 1⁄4 cup canola oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  lb chicken breast, boneless, skinless, cut into 1-inch cubes

Directions

1. Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
2. Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
3. Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.