1. Combine marinade ingredients in
a quart-sized resealable plastic bag, seal tightly, and toss back and forth until
blended. Remove 2 tablespoons mixture, place in a small bowl, and set aside. Add chicken
pieces to bag with the remaining marinade, seal tightly, and toss back and forth to
completely. Refrigerate 1 hour, turning occasionally.
2. Coat grill rack with cooking
spray and preheat grill to medium-high heat.
3. Remove chicken from marinade and
discard marinade. Thread piece of chicken and each vegetable per skewer in this order:
pepper, chicken, tomato, and squash. Repeat with remaining skewers.
4. Place skewers on a grill rack
and cook 5 minutes or until chicken is no longer pink in center and juices run clear,
turning frequently and being careful not to overcook. Remove from grill, place on
serving platter, and brush reserved 2 tablespoons marinade evenly over all. Serve