When we said we were keeping things simple, we meant it.
There’s a BIG difference between simple and boring, though. The vibrant tang of lemon juice and red wine vinegar pumped up with simple dried herbs; the tender sustenance of all-pleasing chicken; the crisp + charred surprise of snap peas and summer-embodying basil — yep, definitely nothing boring going on here. —CAVA
In a small bowl, whisk olive oil, lemon juice, red wine vinegar, dried oregano, dried thyme, and salt and pepper to taste. Place chicken in a gallon-size freezer bag, pour marinade over chicken, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
Heat grill to medium-high heat. Slide pieces of chicken onto skewers, alternating with a bright leaf of basil and one or two snap peas in between pieces. Brush grill with a little oil to prevent sticking, then place skewers on grill and cook, turning halfway through, until chicken registers 165 degrees, about 7 to 9 minutes.