This has been one fantastic week. The weather has been in the high 60s/low 70s all week without a cloud in the sky. That's as hot as it gets here in Alaska so we have been playing outside all day every day. And we've been enjoying every minute of it. There's been lots of bike riding, soccer, running through sprinklers, baseball, and some pretty epic water gun fights.
With weather like this, it only makes sense to be outside grilling. Our new deck is finally finished so it is time to start having friends over to enjoy some backyard BBQ. These lemon chicken kabobs will definitely be on the menu. Light, healthy, and full of fresh lemon flavor, these kabobs are perfect for spring and summer.
Lemon Chicken Kabobs
2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes (4-5 chicken breasts)
Zest from 2 lemons
1/4 cup fresh lemon juice (from ~2 lemons)
1/4 cup extra-virgin olive oil
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 large garlic cloves, finely chopped
1/4 cup fresh Italian (flat-leaf) parsley, chopped
Extra lemon slices for serving
Wood or metal skewers
In the bottom of a 9x13 glass baking dish, whisk the lemon zest, lemon juice, olive oil, salt, pepper, garlic, and parsley together. Add the chicken and toss to coat. Cover the dish and let marinate for two hours in the refrigerator.
While the chicken marinates, soak the skewers in cold water for at least 30 minutes (if using wood skewers). Preheat a charcoal or gas grill. Thread the chicken onto the skewers. Grill the chicken over medium-high heat until cooked through, rotating occasionally. Let rest for 5-10 minutes before serving. Serve with fresh lemon slices.