Grilled Lemon Chicken Skewers

Need a gluten free, dairy free, paleolithic, and primal main course? Grilled Lemon Chicken Skewers could be an amazing recipe to try. This recipe makes 5 servings with 229 calories, 20g of protein, and 13g of fat each. For $1.45 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is brought to you by Foodie Crush. 1748 people have made this recipe and would make it again. If you have oregano, kosher salt, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes are Grilled Lemon Chicken Skewers, Grilled Lemon Chicken Skewers with Satay Dip, and {Grilled} Lemon and Thyme Shrimp and Veggie Skewers.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken chunks in a freezer bag and set aside.Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 30 minutes or up to 3 hours in the refrigerator.When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

 

Step by step:

1. Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks.

2. Place chicken chunks in a freezer bag and set aside.Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine.

3. Add kosher salt and pepper.

4. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 30 minutes or up to 3 hours in the refrigerator.When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer.

5. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

Nutrition Information:

covered percent of daily need