Easy Herby Lemon Chicken Skewers #dinner #grilling

To guarantee chicken sticks are succulent and tasty, marinate cubed chicken bosom or thigh meat in a well-prepared marinade for as long as 24 hours before cooking. Consolidate olive oil, lemon squeeze and pizzazz, squashed garlic and herbs of your decision (rosemary, thyme, parsley, sage and oregano all function admirably with chicken) with salt and pepper and pour over the chicken.

In the wake of marinating, string the chicken onto splashed bamboo or metal sticks. Drenching wooden sticks keeps them from consuming on the flame broil on in the broiler. I included a couple of sprigs of new rosemary in the middle of the chicken pieces to inject significantly more flavor into the sticks.

Pre-heat an open air barbecue or stove-top flame broil container at that point cook the chicken bosoms until brilliant darker (and cooked through) on all sides. Expel from the warmth and permit to rest for 5 minutes before serving.

You can stop marinated chicken sticks. Marinate the chicken at that point string the meat onto drenched wooden sticks/metal sticks and spot in cooler sacks or a cooler evidence holder in a solitary layer before setting in the cooler. Sticks can be solidified for as long as a month and must be de-iced totally before cooking.

Also try our recipe Grilled Teriyaki Chicken Skewers

Easy lemon chicken skewers with garlic and herbs are delicious, healthy and fast making them perfect for summer dinners served with simple side dishes.

Ingredients
For the marinade

• ¼ cup olive oil
• ¼ cup lemon juice
• zest of 1 lemon
• 2-3 garlic clove crushed
• 2 tsp fresh thyme
• 2 tsp rosemary
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper

For the skewers

• 4 large chicken breasts skinless, boneless
• wooden skewers soaked in boiling water for 30 minutes

Instructions

1. Combine all the ingredients for the marinade.
2. Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
3. Thread the marinated chicken onto soaked wooden skewers or metal skewers.
4. Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
5. Remove from the heat and allow to rest for 5 minutes before serving.

Read more our recipe : Spinach Salad with Bacon and Eggs

For more detail : https://bit.ly/2yEwZll