If you want the most savory, flavorful chicken breast skewers - you've come to the right place! Lemon Pepper Chicken Skewers are my go-to when I want something quick, flavorful, and easy to whip up. I start by marinating chunks of tender chicken breast in a zesty mixture of lemon juice, olive oil, garlic, cracked black pepper, and a variety of other seasonings. Once they've soaked up all that deliciousness, I thread them onto skewers. Then it's off to the grill or oven until they're perfectly cooked and slightly charred on the edges. The aroma that fills the kitchen is irresistible! These skewers are always a hit at backyard barbecues or weeknight dinners. Plus, they're so versatile - serve them over rice, in a salad, or simply straight off the skewer for a tasty, hassle-free meal.
Total Cook + Prep Time: 30 minutes
Servings: 2 People
Ingredients: (Serves 2)
1 lb boneless, skinless chicken breast (chopped into 1" inch cubes)
1 lb asparagus (ends trimmed off)
1/2 shallot, chopped
1 cup jasmine rice, 2 cups water (to cook the rice in) Chicken Marinade:
2 tablespoons extra virgin olive oil
1.5 lemons, juiced
1 tablespoon garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, finely chopped
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon paprika Sauce Recipe: (That you spread on after the chicken is cooked)
2 tablespoons butter, melted
1 teaspoon parsley, finely chopped
1 teaspoon garlic powder
1/2 lemon, juiced
1/2 teaspoon pepper Other Items:
4 skewers (wooden or metal)
Recipe:
Chop your chicken breasts into 1" inch cubes. Once chopped, add them into a bowl and add in your 'Chicken Marinade' ingredients: EVOO, lemon juice, garlic, salt, pepper, parsley, dried basil, red pepper flakes, and paprika. Mix this around thoroughly and then cover with tinfoil/Saran Wrap and put into the fridge anywhere from 1 hour - 4 hours.
After your chicken is done marinading, begin cooking your jasmine rice. Wash your rice with a strainer (make sure it's a fine mesh strainer, so the rice doesn't slip through the holes).
To cook jasmine rice on the stove: rinse the rice under cold water until the water runs clear. Then, combine 1 cup of rice, 2 cups of water, 1 teaspoon salt, and 1 tablespoon olive oil in a pot, bring to a boil, cover, and simmer for about 18-20 minutes until the water is absorbed and the rice is tender.
To cook in a rice maker: add 1 cup of rice, 2 cups of water, 1 teaspoon salt, and 1 tablespoon olive oil into your rice maker. Set on the 'White Rice' setting and let steam until cooked.
While this is cooking, remove your chicken from the fridge. Put the chicken onto skewers with your hands. Make sure to pack the chicken somewhat tightly together, as it will make it juicier.
To cook on the grill (How I do it): Heat your grill to 500°F. Once heated, add your 4 skewers to the grill and cook for about 10 minutes (make sure the chicken is 165 degrees F internally before removing).
To cook in the oven: Preheat the oven to 400°F. Place the skewers on a lined baking sheet and bake for about 20-25 minutes, turning halfway through, until the chicken is cooked through to 165°F and slightly browned on the edges.
Begin making your sauce recipe in a small bowl. This sauce will be spread on top of the chicken AFTER it is cooked. It adds a whole new level of flavor at the end! Add to a small bowl the ingredients from the above 'Sauce Recipe': melted butter, chopped parsley, garlic powder, lemon, and pepper. Mix around and set aside for spreading on top of the chicken after it is cooked.
Heat a pan on the stove to medium heat. Add in 1 teaspoon olive oil. Remove the ends of your asparagus. Once your pan is hot, add on your asparagus and chopped shallots. Season with salt and pepper. Cook for about 5-7 minutes, until they are bright green and tender-crisp.
Serve your cooked jasmine rice topped with chicken skewers and cooked asparagus. Spread the chicken skewers with the sauce you made in the small bowl and set aside earlier. Serve and enjoy!
Comentarios