Chicken and Veggie Marinade
Chicken and Veggie Marinade is a gluten free and dairy free recipe with 11 servings. This main course has 158 calories, 25g of protein, and 3g of fat per serving. For $2.02 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 257 people have tried and liked this recipe. It is brought to you by Natashas Kitchen. If you have fresh parsley, salt, chicken tenders, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes. With a spoonacular score of 79%, this dish is good. Veggie Kabobs with Herb and Garlic Marinade, Tequila Lime Chicken Fajitas and the Great Chicken Marinade Controversy, and Chicken Marinade are very similar to this recipe.
Servings: 11
Preparation duration: 480 minutes
Cooking duration: 15 minutes
Ingredients:
1.5 lbs button mushrooms, whole
½ tsp cayenne pepper
2.5 to 3 lbs chicken breast or chicken tenders, diced into 1-inch squares
1 handful of dill
1 handful of parsley
5 garlic cloves
3 medium lemons, juiced
1 tsp pepper
2 medium red onions, sliced into 1-inch pieces
1 Tbsp salt
1 Tbsp sugar
2 Tbsp vinegar.jpg)
2-3 large red or yellow bell peppers or 3 medium Zucchini, ½-inch thick slices
15 wooden skewers
Equipment:
food processor
bowl
wooden skewers
skewers
grill
Cooking instruction summary:
In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. Don't forget the salt.Mix Veggies, chicken and marinade well. Refrigerate for at least 4-8 hours or overnight, stirring occasionally.Preheat your BBQ. Soak wooden skewers in a water bath for 1 to 2 hours before putting them on the grill.Thread meat and veggies on the skewer and grill over medium heat with the lid closed, turning every 2 minutes until chicken is fully cooked. Enjoy!
Step by step:
1. In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. Don't forget the salt.
2. Mix Veggies, chicken and marinade well. Refrigerate for at least 4-8 hours or overnight, stirring occasionally.Preheat your BBQ. Soak wooden skewers in a water bath for 1 to 2 hours before putting them on the grill.Thread meat and veggies on the skewer and grill over medium heat with the lid closed, turning every 2 minutes until chicken is fully cooked. Enjoy!
Nutrition Information:
covered percent of daily need
