2skinless boneless chicken breastshalf breasts, cubed in bite sized pieces
1onioncut into 1-inch pieces
1yellow bell peppercut into 1-inch pieces
1/2poundfresh mushroomsdirt removed with wet paper towel
10ozpackage cherry tomatoes
16ozbottle Italian salad dressing
4servings cooked rice
Place the chicken in a gallon food storage bag.
Pour 1/2 bottle of dressing in the bag with the chicken.
Seal the bag and toss to coat all of the chicken with the dressing.
Refrigerate 4 hours to marinate, turning the bag every hour or so to ensure the chicken is evenly coated with the dressing.
Place the onion, bell pepper and mushrooms in a gallon food storage bag.
Pour the remaining 1/2 bottle of dressing in the bag with the veggies.
Seal the bag and toss to coat all of the veggies with the dressing.
Refrigerate 4 hours to marinate, turning the bag every hour or so to ensure the veggies are evenly coated with the dressing.
Using metal or soaked wooden skewers, thread the chicken separating the pieces with a few chunks of the onion.
On separate skewers, thread the remaining onion chunks, bell pepper, mushrooms and tomatoes.
Start your campfire or your camp (propane or charcoal are both fine) grill.
Grill, covered, over medium heat until vegetables are tender and the chicken is cooked through turning occasionally. Baste with marinade during cooking and discard any unused dressing. The veggies will take about 10 minutes and the chicken will take about 15-20 minutes.