Kabobs are a fun way to add some variety to your grilling.
I like to grill up kabobs when I think everyone else my be getting a bit board with the same-old same-old grilled meal.
Grilled Lemon Garlic Chicken
I am a fan of garlic and lemon.
Garlic and lemon sound like a match made in food heaven in my mind.
Both garlic and lemon have a distinct taste. This distinct taste is a taste of their own and a taste that separates them from the others.
Garlic and lemon make a great marinade.
I know that garlic and chicken work well with chicken. I also use the combination of garlic and lemon when I prepare fish.
Grilled garlic and lemon chicken seems to be a universally enjoyed meal for many.
The nice thing about making a garlic and lemon marinade is that it is fresh.
You can easily get away with purchasing one garlic head and a few lemons to make this marinade. You don’t have to buy a lot of other ingredients that you may or may never use. I actually usually have both garlic and lemon on hand as I use them quite often in my kitchen.
I made this garlic and lemon chicken recipe using kabobs.
Chicken breast works best for this kind of a recipe. You could use any kind of skewer for the kabob. You could even omit any kind of a skewer and enjoy the lemon garlic chicken breast as is.
The prep for this recipe is done in advance.
Since you will be using a marinade, the chicken should optimally be sitting in it overnight. This will allow for the fullness of the flavors to soak in. If you would like to use marinade to coat the chicken as it cooks, simply set some aside before you add the chicken to it to set over night. Never baste cooking chicken with marinade that has held raw chicken.
How to make lemon garlic chicken kabobs.
What you will need to make this.
Double the marinade ingredients if you are intending to use marinade for basting or serving. Be sure to keep the half of the marinade that will be exposed to raw chicken separate from the half batch you will be serving.
- Chicken- breast meat, about 2 pounds boneless.
- Olive Oil- I use extra virgin, 3/4 cup.
- Lemons- 3 juiced. You can add a fourth if you will serve this with lemon as a garnish.
- Garlic- 2-3 tablespoons minced or shopped small.
- Seasonings such as salt, pepper, oregano, etc. To taste.
- Zip top bag
How to make this.
- Slice your chicken into strips and place them into your plastic bag.
- In a bowl, whisk together your olive oil, lemon juice, garlic and seasonings.
- Pour the whisked marinade over the chicken in the zip top bag, close the bag and then evenly distribute the marinade over the chicken by moving it around in the bag.
- Refrigerate the bag of chicken and marinade overnight or for at least 8 hours.
- When ready to prepare, soak wooden sticks for kabobs in water for 20 minutes while your grill heats.
- Thread your chicken into each stick and then discard all of your marinade. If additional marinade is desired for serving or basting, simply make an additional batch using the directions above.
- Grill for 8-10 minutes per side or until your chicken is no longer opaque.
- You can also add vegetables to your skewers if desired.