Garlic-Lemon Chicken Kabobs
This recipe offers a delightful mix of flavors that come together to create a delicious and colorful grilled dish. Marinated in a zesty blend of olive oil, lemon, and herbs, the chicken is paired with vibrant red onion and bell pepper skewers, all grilled to juicy perfection on a cedar plank. The result is a mouthwatering meal that is perfect for a relaxed outdoor gathering or weeknight dinner.
— Constant Cookbook
Ingredients
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more,
- to taste
- 1 lb. boneless, skinless chicken breasts, cut
- into 3/4-inch pieces
- Juice of 1/2 lemon
- 1/2 large red onion, cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch
- chunks
Instructions
- In a bowl, whisk together the 3 Tbs. olive oil, the lemon zest, garlic, parsley, the 1 tsp. salt and the 1/2 tsp. pepper. Add the chicken and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
- Soak a cedar plank in water according to the package instructions. Prepare a medium fire in a grill and heat the plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
- In a small bowl, whisk together the 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside.
- Thread the onion and bell pepper onto the skewers, alternating the pieces and dividing them equally. Remove the chicken from the marinade; discard the marinade. Thread the chicken onto separate skewers, taking care not to pack the pieces too tightly.
- Lay the skewers on the plank. Brush the vegetables with the olive oil-lemon juice mixture. Close the lid and cook until the chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 2.
- Williams-Sonoma Kitchen
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