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Determined 6 years, 4 months ago.
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Thought I’d share this delicious recipe I made tonight. I made it on the outdoor grill because it is just too hot to cook indoors right now!
I had 4 organic chicken thighs and cut them into 1″ chunks.
For the marinade: (mix together)
about 1/2 c. olive oil
the juice of 1 lemon
3 cloves of garlic, minced
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp salt
lots of cracked pepperI marinated the chicken chunks in the refrigerator for about 7 hours (it would be fine overnight, too)
After marinating, skewer the chicken on kabob sticks.
Grill over medium heat for about 10 minutes, turning every couple of minutes to make sure it cooks evenly. Make sure the meat is no longer pink, and juices run clear.
Serve with veggie kabobs (onion, green pepper, zucchini) marinated (for 1/2 – 1 hr) in a bit of olive oil, a dash of apple cider vinegar, rosemary, salt and pepper.
I thought I’d mention each kabob had about 6 chunks of chicken on them. It made about nine kabobs total. This served 3 – 6.
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