Recipes:
# Spicy Chicken Brochettes
## INGREDIENTS
* 4 skinless, boneless chicken breasts (6 ounces each)
* 2 large bell peppers
* 2 small yellow squash
* 1 cup chili sauce
* ¼ cup red wine vinegar
* 1½ teaspoons prepared horseradish
* 1 clove garlic, chopped
* 1 teaspoon salt
* 12 small onions, peeled
* 12 cherry tomatoes
**SERVES 6**
## Make Ahead
Prepare brochettes through step 2. Wrap each brochette separately in plastic wrap and refrigerate until ready to use. Remove from the refrigerator 30 minutes before cooking.
## VARIATION
For a Mexican flair, use prepared salsa instead of chili sauce. Add small marinated button mushrooms to the brochettes.
## DIRECTIONS
**1.** Cut chicken into cubes; set aside. Cut bell peppers and squash into bite-size pieces; set aside.
**2.** Combine chili sauce, vinegar, horseradish, garlic and salt in bowl; mix well. Add chicken cubes; mix until coated. Marinate in the refrigerator.
**3.** Remove chicken from marinade; discard marinade in dish. Thread chicken, bell peppers, squash, onions and tomatoes alternately onto skewers.
**4.** Arrange skewers on rack in broiler pan or over hot coals. Broil until chicken juices run clear when pierced with a fork, turning ¼ turn at 4-minute intervals.
## Make It Quicker
* Soak bamboo skewers in water for 1 hour to keep them from burning when the brochettes are cooked.
* Add some fresh rosemary to the marinade and use the leafless stems as skewers for an infusion of flavor.
