Preparation:
Marinade: combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic.
Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently.
Cut green and/or sweet red pepper into 1" squares.
Drain chicken, reserving marinade.
Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan.
Grill or broil 4-5" from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade. |
