1. Slice chicken breasts into 1” cubes and place into a bowl. Coat with @lanesbbq “Itsa Vinegar” Sauce and @sunvalleymustard Musty Dust. Cover and place in the fridge for one hour.
2. Place all vegetables in a bowl and coat with olive oil. Add Sun Valley Musty Dust and mix well, ensuring all vegetables are well-seasoned.
3. Get your grill going at 350° F.
4. Thread up the chicken and vegetables onto the skewers, rotating between them for a visually-pleasing presentation.
5. After your skewers are complete, sprinkle a light coating of Sun Valley Musty Dust on all sides.
6. Place directly on your grill grates and cook for 7-10 minutes on each side until chicken is cooked through (to a minimum internal temperature of 165° F).
7. Pull and let rest for 5-10 minutes before serving with a side of Lane’s “Itsa Vinegar” Sauce for dipping.
Pro Tip: Soak your skewers in water for at least 30 minutes before cooking. This will keep them from catching fire during the cook!
