2 large, boneless and skinless chicken breasts approximately 1.25 pounds each, cut into 24 equal sized pieces
1/3 cup Ray’s No-Sugar Added Barbecue Sauce
1/2 of a large red onion
2 medium zucchini, sliced into 18 equal sized rounds
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place the cubed chicken in a large zip top bag or container with an airtight lid. Add the barbecue sauce and toss together to coat all the chicken evenly with the sauce. Refrigerate for at least 2 hours or overnight.
If using bamboo skewers, submerge them in water and set aside for at least 30 minutes before grilling to prevent them from burning. If using metal skewers, skip this step.
When the chicken is finished marinating, prepare the veggies. Peel and slice the onion into 1- to 2-inch pieces (no more than 2 or 3 onion layers per piece) to make 18 even pieces. Place the onion into a medium mixing bowl and add the zucchini rounds, olive oil, garlic powder, salt and pepper. Toss together so veggies are coated in the spices and olive oil.
Prepare the skewers. Start with a piece of marinated chicken, rotate adding the chicken, onion and zucchini to fill the skewer, and end with a piece of chicken. There will be 4 pieces of chicken, 3 pieces of onion and 3 pieces of zucchini per skewer.
Grill the skewers over medium/high heat for 15-18 minutes, until the internal temperature of the chicken reaches 165 F and the veggies are crisp-tender.