Herb Marinated Chicken Kabobs with Red Peppers and Onion

grilled chicken kabob to post

We all know that grilled white meat chicken kabobs can sometimes be a disaster …dry, tough, flavorless.  Follow the instructions from this recipe adapted from Cooks Illustrated for picture perfect and delicious chicken and vegetables every time.  It’s the right marinade, the uniform cutting of ingredients for the skewer, and the extra layer of flavor from the lemon dressing that make this recipe one of our trusted summer staples.

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1/2 cup plain yogurt

1/2 cup extra virgin olive oil, divided (half for marinade, half for the lemon dressing)

4 cloves garlic, minced, divided (half for marinade, half for the lemon dressing)

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

6 boneless, skinless chicken breasts, cut into 1 inch pieces

2 tablespoons chopped fresh basil

3 tablespoons lemon juice

2 red bell peppers, cut into 1-inch squares

1 large red onion, cut into 1-inch squares

Whisk yogurt, 1/4 cup of the olive oil, half of the garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl.  Stir in chicken, Cover with plastic wrap and refrigerate 3-6 hours.  Whisk remaining 1/4 cup oil, remaining garlic, fresh basil and lemon juice in a small bowl and cover and refrigerator while chicken is marinating.

Remove chicken from the yogurt marinade; discard marinade.  Thread each skewer with 2 pieces of the red pepper, 2 pieces of the red onion, 2 pieces of chicken and then another 2 pieces of the red onion.  Repeat until skewer is full.  Grill over high heat until vegetables and chicken are charred around the edges of all four sides and the chicken is cooked through.  transfer to serving platter and brush kebobs all over with the lemon dressing.  Serves 6.

 

chicken kabob to post

 

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The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

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