Well, it’s cold, damp, icy, and grey around here today, and though we’ve had a FEW spring-like days, the BBQ grill is still hibernating in the garage.  I can hardly wait to roll it out and start grilling and eating outside, but it feels like that time might never arrive.  I’m wearing a sweater and wool socks today, and had to tread carefully as I parked downtown and walked to Starbucks to meet a friend for coffee, because of the ICE.  Yes, the sidewalk and streets were coated with half an inch of slushy ICE!  Surrounding towns were getting snow and it was even accumulating!  The poor Starbucks barista who had to shovel {yes, shovel!} the walkway kept slipping and sliding down the walkway.  I was sitting by the window watching him and we were both laughing.

But in our longing for summer barbecues, Kayla discovered a recipe for chicken kabobs that are cooked in the oven, and they are delicious!  {Probably mostly due to their sugar content, but we were desperate.}  Be sure to soak the skewers, so they don’t get charred in the oven ~ and enjoy these for dinner if you can’t get out and make the grilled version quite yet!

1 pkg boneless, skinless chicken thighs

1 yellow pepper, cut into chunks {seeds removed}

1 red pepper, cut into chunks {seeds removed}

1 purple/red onion {cut into chunks}

For Sauce:

2 Tbsp maple syrup {or honey}

2 Tbsp GF soy sauce

2 Tbsp grated ginger

1 lime, rind grated and juice squeezed into sauce

Place all sauce ingredients in a small saucepan, bring to a boil, and simmer for about 2 minutes. Cut chicken thighs into small chunks and add chicken to the sauce.  Marinate for 30 minutes to an hour.  Thread onto soaked skewers, alternating chicken, peppers, and onions. Place skewers onto a cookie sheet or broiling pan.  Bake at 375 degrees for 20 minutes. Switch oven setting to “broil” and broil the skewers for 5-10 more minutes, checking to make sure they are not burning or browning too much.