Tuesday, June 19, 2012

Lemon Garlic Grilled Chicken Kabobs

It's grilling season 'round these parts folks!  And that makes me happy--first, because we finally have a grill.  No more faux grilling on our Forman!  Our gas grill does a MUCH nicer job.  Second, Captain Jax seems to think it's his responsibility to grill the food when we grill.  That means I only have to do the prep work.  I'm not complaining about that 1 bit!

This chicken was so fresh and juicy tasting.  Even K-girl, who has been on a "I'm 4 and don't like anything" kick lately, ate this chicken.  Cooking WIN!!!  If you have kids you totally understand what I mean about that.  We didn't even have any leftovers, which was amazing.  We couldn't stop eating this chicken.  

Pin It

Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: One Perfect Bite
  • 1/3 cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons minced garlic
  • 2 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoon kosher salt, plus more, to taste
  • 1 teaspoon freshly ground pepper, plus more, to taste
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Mix together all the seasoning in a large bowl or bag and then add the chicken pieces.  Let the chicken marinate all day or even overnight, mixing the chicken occasionally to insure all pieces get marinated.  Skewer the chicken pieces on a kabob stick (if using wooden sticks, make sure you soak them beforehand so they don't burn too much on the grill) and spoon extra marinade over the chicken.  I placed all the skewers into a 9x13 pan, and then spooned the marinade over the top.  Grill for about 10 minutes, turning occasionally.  Check the chicken in the middle to make sure it's cooked completely.  


No comments:

Post a Comment

I love your comments!