|“Jillee’s Eats version”|
When I first saw the name of this recipe I thought….”you had me at Garlic Lemon“!
I’m sure if you have read even a few of my posts here you are aware of my love affair with LEMON! And while LEMON will remain my first true flavor love…..garlic is a strong contender for my second favorite flavor! (along with cilantro, milk chocolate, chocolate mint, diet coke, strawberry, mocha, butter, caramel, toffee, apple–cinnamon…..well you see my dilemma.)
It’s funny that I came across this recipe when I did, because I had just made my first EVER chicken kabobs that same week! I took a couple pictures not sure if I would even use them…but they were so pretty, I couldn’t resist.
I wouldn’t necessarily call this a “recipe”, because basically all I did was marinate the cut up chicken pieces in bottled teriyaki sauce and then skewered the chicken and a couple of peppers and a cut-up pineapple onto wooden skewers and threw them on the grill. Well, not DIRECTLY on the grill….on FOIL on the grill. Trust me….use foil!!
I guess technically that is a “recipe”. But to me it’s just throwing dinner together. :-) Served them with rice (and, of course, lemon wedges on the side!) and they were a big hit at my house.
But NEXT TIME I make chicken kabobs……I am going to try THIS recipe for:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-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.
Prepare a medium fire in a grill. 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. Lightly oil the grill grates. 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.
Source: adapted from Williams Sonoma