Mixed Chicken & Vegetable Grill

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On a hot lazy summer day, this is your whole meal! Sweet, smoky barbecue sauce gives this mixed grill its intensity.

Tags: Intermediate, One Hour, Entrées, Lunches, Chicken/Poultry, Vegetables, BBQ, Grilling, Summer Insider's Report 2012, Low Fat

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	Half red onion, root end attached
12	button mushrooms, stems removed
	Half sweet green pepper cut in 1-inch (2.5 cm) squares
1 cup (250 mL)	PC Barbecue Sauce - Chicken and Rib
8	PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless (about 1-1/4 lb/625 g)
4 cups (1 L)	sliced romaine lettuce

Preheat barbecue to medium. Soak three 12-inch (30 cm) bamboo skewers in water for 30 minutes.
Cut onion through root into four wedges; thread onto one skewer. Thread mushrooms onto one skewer. Thread peppers onto one skewer. Brush vegetable skewers with 1/3 cup (75 mL) of the barbecue sauce. Set aside.
Brush chicken with 1/4 cup (50 mL) of the barbecue sauce. Place chicken on greased grill. Grill for 8 to 10 minutes per side or until cooked through, turning twice and basting regularly with remaining barbecue sauce. Grill onion, mushroom and pepper skewers for 20 minutes, turning once, or until tender.
Place romaine on serving platter. Pull vegetables off skewers onto lettuce. Top with chicken.

Substitute your favourite veggies- try red, yellow or orange peppers, or chunks of zucchini.