GRILLED CHICKEN AND VEGGIES
4 (12-inch) wooden skewers
1 tablespoon coarsely chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon loosely packed orange zest
1/2 teaspoon ancho chili powder
1/2 teaspoon freshly ground black pepper
6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1 small summer squash, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 Ingredients in a bowl. Add chicken and next 3 Ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.