DESCRIPTION
Grilled Chicken Kebobs with lemon marinated chicken and tender, colorful vegetables make the perfect sit-on-the-deck summer meal.
Ingredients
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1/2 cup olive oil
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1/4 cup lemon juice
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1/4 cup chopped parsley
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1 tsp. salt
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1/2 tsp. pepper
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2 cloves garlic, minced
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1 lb. boneless, skinless chicken thighs
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1 red bell pepper, seeded and cut into 1-inch pieces
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1 orange bell pepper, seeded and cut into 1-inch pieces
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2 small white or yellow onions quartered, about 4 ounces each
Instructions
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In a medium bowl combine the oil, lemon juice, parsley, garlic, salt, and pepper.
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Place the chicken to a medium bowl and pour 1/3 of the marinade over. Stir to coat.
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Combine the bell peppers and onions in another medium bowl. Pour another 1/3 of the marinade over the vegetables and stir to coat.
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Reserve the last third of the marinade to baste the kebobs during grilling.
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Allow the chicken and vegetables to marinate for 30 minutes.
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While the chicken and vegetables are marinating, place the wooden skewers in enough water to completely cover them and allow to soak for 30 minutes.
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Prepare the grill for direct cooking and heat to medium-high heat. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium-high heat. Preheat for 5 minutes. Clean and oil the cooking grate once the grill has preheated.
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Thread the chicken and vegetables, alternating, on the skewers.
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Place the kebobs on the grill and cook until chicken and vegetables are nicely browned and the chicken is cooked through, about 13 – 15 minutes. Basting the kebobs with the reserved marinade every 5 minutes and turning them half way through the cooking time.