Name: Grilled Lemon Pepper Chicken Skewers
Prep time: 15 min
Cook time: 1 h 12 min
Total time: 1 h 27 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon lemon zest; 1 tablespoon garlic, finely chopped; 1 tablespoon fresh rosemary leaves and tender stems, finely chopped; 1 tablespoon fresh thyme leaves and tender stems, finely chopped; 1 teaspoon lite soy sauce; 3 boneless, skinless chicken breasts (about 6 oz. each), cut into bite-size pieces; 1 tablespoon olive oil; ½ teaspoon kosher salt; 1 teaspoon coarse ground black pepper

Ingredients

Marinade

Chicken Skewers

Special Equipment

metal or bamboo skewers

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Instructions

Combine the marinade ingredients in a medium bowl.
Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
Place the chicken in a 1-gal. zip-top bag. Add the marinade, seal the bag, and refrigerate for 1 hour at the most (see recipe tip).
Prepare the grill for direct medium-high heat (450°–500°F). Preheat for 15 minutes and brush the grill grates clean.
Prepare the grill for direct medium-high heat (450°–500°F). I like having cool zone toward the front of the grill in case some of the skewers are browning too quickly. Preheat for 15 minutes and brush the grill grates clean.
Remove the chicken from the marinade and thread onto skewers, leaving about 1" of space at each end for handling.
Brush the chicken lightly with oil and season with salt and pepper.
Grill the kabobs until the chicken is cooked through and slightly charred, 5–6 minutes per side.