Garlic and Herb Grilled Chicken Kebabs
Make ahead and grill later for easy entertaining
4 servings
I make this often in the summer. It is a great make-ahead recipe that only involves putting the chicken on the skewers and grilling when you are ready to eat. The leftovers are great for adding to salads later, so I often double the recipe. When feeding a crowd, you can triple (or more) the recipe easily.
Notes
You can start marinating the chicken up to 24 hours ahead of time. I prefer metal skewers over wood.Ingredients
Directions
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Gather and prep ingredients.
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Whisk all ingredients except the chicken in a small bowl or measuring cup.
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Place chicken in a gallon freezer bag and pour in the marinade. Squeeze out extra air before closing the bag. Mix the marinade and chicken by pushing the chicken around in the bag. Place chicken in the refrigerator and marinate for 2-24 hours.
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Before grilling, preheat your grill. Place chicken pieces on skewers, letting extra marinade drip off the chicken.
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Place chicken skewers on grill. Grill over a medium heat with the grill covered. Turn when light grill marks appear and you can get the chicken turned without tearing. Each side will take 2-3 minutes.
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When chicken reaches 160°, take chicken off of grill. To serve, carefully remove chicken from skewers with a fork. If using metal, the skewers will be hot!
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Leftovers can be eaten cold with salads, or warmed up carefully in the microwave.
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