Ingredients
6 each 6-8 oz boneless and skinless chicken breasts
½ c. Hellmanns mayonnaise
1T whole-grain mustard
¼ c. lemon juice
zest of a lemon, chopped
2T fresh rosemary, chopped
Fresh ground pepper and kosher salt-to taste
For veggie skewers: Cherry tomatoes, zucchini, yellow squash, red and green peppers, and red onion. Garlic olive oil for the grill–crush a couple of cloves of garlic in a half cup of olive oil; let steep an hour or so before using.
Preparation
Trim any fat off the chicken breasts, and place into a large zip-top bag. Mix remaining ingredients in a bowl, season with fresh ground pepper and kosher salt as needed. Pour mixture over chicken and mix in thoroughly. Refrigerate the chicken for at least one hour; overnight is best. Grill chicken and vegetable skewers over a moderately hot grill until done.
Veggie Skewers:
Cut the squash and zucchini lengthwise, and then cut into triangle shapes, about the same size as the cherry tomatoes. Do the same with the peppers and onion. Try to keep the sizes uniform, and they will cook more evenly. Soak bamboo skewers (I like the 6-8" size for these, since you will serve two to each guest) in water for an hour so they will resist burning on the grill. Alternate the vegetables on the skewers, placing an onion slice in-between each. Brush with a little garlic infused olive oil and season with fresh ground black pepper and kosher salt before grilling.
