It’s grilling season again! Now that the weather is nice, the grill is back on the deck. It is wonderful to sit on the deck with Eric while dinner cooks on the grill. In late fall, we remove the grill from the deck and store it in the shed at the edge of our woods. It’s a good sized shed that holds the riding lawn mower all year round, the grill and planters from the porch & deck over the winter, and the snow blowers in spring, summer & fall. Since the shed is not right next to the house or the attached garage, it is a bit of a chore to get out to it over the winter when there’s a few feet of snow on the ground. Not to mention how cold it is to stand at the edge of the woods while using the grill. So, I understand why we have a “No Grilling Rule” in effect from November through March or April. I think that just makes the return to grilling season so much more enjoyable!

Balsamic Dijon Chicken & Pepper Skewers

Balsamic Dijon Grilled Chicken & Pepper Skewers (adapted from The Low-FODMAP 28-Day Plan: A Healthy Cookbook with Gut-Friendly Recipes for IBS Relief, Rockridge Press)

Serves 4, Prep Time: 15 minutes plus 1 hour for marinating, Cook Time: 15 minutes

• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 3/4 cup garlic oil or 1 small clove of garlic crushed in 3/4 cup olive oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
• 1 green or yellow bell pepper, seeded & cut into 1 1/2-inch pieces
• 1 red bell pepper, seeded & cut into 1 1/2-inch pieces
• 1 orange bell pepper, seeded & cut into 1 1/2-inch pieces

Combine the vinegar, mustard, salt & pepper in a small bowl. Whisk it together then add the oil in a thin stream, whisking to emulsify the dressing.

Mix up the dressing.

Place the chicken in a large zipper-top plastic bag and pour 3/4 cup of the dressing over the chicken. Place the chicken in the refrigerator and allow it to marinate for at least 1 hour and up to overnight.

Marinate the chicken for at least 1 hour in the fridge.

Spray the grill with cooking spray and heat it to high. Thread the chicken and peppers onto skewers, alternating the chicken with the 3 colors of peppers.

Alternate the chicken with the 3 peppers on the skewers.

Grill the skewers over direct heat, brushing the skewers with the remaining 1/4 cup of dressing. Cook, turning the skewers occasionally until the juices run clear, about 15 minutes.

Glad to be back to grilling!

So happy to be back in grilling season!  ~Linda

Balsamic Dijon Grilled Chicken & Pepper Skewers (adapted from The Low-FODMAP 28-Day Plan: A Healthy Cookbook with Gut-Friendly Recipes for IBS Relief, Rockridge Press)

Serves 4, Prep Time: 15 minutes plus 1 hour for marinating, Cook Time: 15 minutes

• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 3/4 cup garlic oil or 1 small clove of garlic crushed in 3/4 cup olive oil
•  pound boneless, skinless chicken breasts cut into 1-inch cubes
• 1 green or yellow bell pepper, seeded & cut into 1 1/2-inch pieces
• 1 red bell pepper, seeded & cut into 1 1/2-inch pieces
• 1 orange bell pepper, seeded & cut into 1 1/2-inch pieces

Combine the vinegar, mustard, salt & pepper in a small bowl. Whisk it together then add the oil in a thin stream, whisking to emulsify the dressing. Place the chicken in a large zipper-top plastic bag and pour 3/4 cup of the dressing over the chicken.

Place the chicken in the refrigerator and allow it to marinate for at least 1 hour and up to overnight.

Spray the grill with cooking spray and heat it to high. Thread the chicken and peppers onto skewers, alternating the chicken with the 3 colors of peppers. Grill the skewers over direct heat, brushing the skewers with the remaining 1/4 cup of dressing. Cook, turning the skewers occasionally until the juices run clear, about 15 minutes.