Wednesday, May 12, 2010

Garlic Lemon Chicken Kabobs

B and I had our baby shower on Saturday and one of the items we cooked at the BBQ portion of the festivities was Garlic Lemon Chicken Kabobs from a recipe we found at Annie Eats. The Kabobs were AMAZING and people raved about them! I can't wait to make these again sometime soon.

3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

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