Zesty Chicken Skewers (Print Version)
# Ingredients:
→ Ingredients
01 -
4 chicken breasts, skinless and boneless
02 -
3 tablespoons of fresh lemon juice
03 -
3 tablespoons of chopped fresh herbs (or 3 teaspoons of dried ones), like rosemary, parsley, oregano, thyme, coriander...
04 -
4 tablespoons of olive oil
05 -
1 teaspoon of salt (adjust to your taste)
06 -
2 to 3 cloves of garlic, minced
07 -
1 teaspoon of paprika
08 -
½ teaspoon of ground black pepper
# Instructions:
01 -
If you're using bamboo or wooden skewers, soak them in water for at least 30 minutes so they don’t burn. Cut the chicken breasts into cubes roughly 2 cm per side so you'll get even cooking.
02 -
In a big glass or stainless-steel bowl, combine all the marinade ingredients. Toss in the chicken cubes, making sure they're well coated. Cover the bowl with plastic wrap and let it chill in the fridge for two or more hours to soak up all the flavors.
03 -
If using metal skewers, rub them with some oil. This makes skewering the chicken easier. Thread the chicken cubes onto the skewers.
04 -
Grill: Get your grill super hot. Coat the grate with oil and cook the skewers for 10–12 minutes, turning them often to cook evenly. Plancha: Heat up your plancha and cook the chicken for about 3 minutes per side, turning until all sides are done. Oven: Heat the oven to 204°C (400°F) and bake the skewers for 12–15 minutes, flipping midway. Pan: Add a tiny bit of oil to a large hot pan. Sear the chicken over high heat for about 3 minutes on each side, or a total of 12 minutes.
05 -
If dinner's not ready right away, wrap the skewers in foil to keep them warm and prevent drying out. Serve alongside sides like rice, salad, pasta, couscous, or potatoes.
# Notes:
01 -
Feel free to switch up the spices and herbs depending on what you like or have on hand. Try curry, cumin, turmeric, ginger, mixed Italian herbs, or Herbes de Provence. Generally, 1 tablespoon of fresh, chopped herbs equals about 1 teaspoon of dried herbs.