Chicken Kebabs on the Char-Griller Smokin' Champ | Grilled Chicken Kebabs

BKC FAM! We're back on the grill and this time we're making Chicken Kebabs on the@Char-Griller Smokin' Champ. I used@BBCharcoalCompetition Char Logs for a hot, even and consistent fire. I found some cool marinating bags at my local@HEBand they came in handy for marinating the chicken. This recipe is super easy and delivers tons of flavor! Don't sleep on the grilled veggies, they are just as good. The Smokin' Champ is very versatile and I love cooking on it. This grill is so good, I own two of 'em! This recipe can easily be cut in half for a smaller crowd. Give it a try and let me know what you think.

Ingredients
3.5 pounds boneless skinless chicken thighs
6-8oz@GoyaFoodsChannel Mojo Criollo Marinade
1 packet@GoyaFoodsChannel Sazon seasoning
1 tsp granulated garlic
1/2 tsp salt
Add all of the ingredients EXCEPT the chicken into a bowl and mix thoroughly. Place the chicken in a large zip top bag and add the marinade mixture and mix everything around. Squeeze out as much air as possible and seal the bag. Marinate in the refrigerator for at least eight hours, overnight is better.

For the veggies:
2 bell peppers cut into eighths
1 red onion cut into large sections(try to match the size of the other veggies)
2 zucchinis or yellow squash cut into 1 1/2 inch rounds
3 roma tomatoes
2 jalapeño peppers(optional)
Salt
Black pepper

Carefully assemble the kebabs by sliding the meat onto the skewers. Be sure to leave room on top and bottom to ensure optimal grilling. Assemble the veggie skewers in the same way. Once the veggie skewers are assembled, spray them with a light coating of olive or canola oil and season on all sides with salt and pepper to taste.

Light your coals and prepare your grill. Make sure your grates are clean and free of debris. Give the grates a light coating of oil before you place them over the heat. Add your coals when they're ready and set the grates in place. Let your grates heat up for five minutes. Your fire should be hot, but not a raging inferno. I use the middle height on my grill and it works great.

Place the kebabs on the grill and leave a bit of room between each one. Check and rotate frequently to ensure nothing is burning. The Chicken will be done when it reaches an internal temperature of 160 degrees. I use an instant read thermometer to make it easy. The veggies are done when they are soft and slightly charred. Enjoy!

Char-Griller Smokin' Champ
https://www.chargriller.com/collections/charcoal-grills/products/smokinchamp

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