Barbeque, Chicken, Marinades, Poultry
chicken thighs skinless & boneless
1 cup dry white wine
1/3 cup evoo
3 T whole grain mustard
3 T white wine vinegar
2 T herbs de Provence
3 cloves garlic minced or mashed
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
Whisk all marinade ingredients together.
Wash thighs & remove fatty tissue. Dry with a paper towel & place in large ziplok bag. Pour marinade into bag & seal tightly. Massage chicken in the bag to evenly distribute marinade. Refrigerate 4 hours to overnight, turning bag several times.
On flat kebab skewers, alternate chicken thighs with red, green & orange bell pepper pieces. Discard the marinade.
Cook over indirect medium heat with the lid closed, 20-30 minutes.