LEMON PEPPER CHICKEN ON THE GRILL RECIPES

Name: Lemon Chicken Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 3 tablespoons lemon juice; 1 tablespoon white wine vinegar; 2 garlic cloves, minced; 2 teaspoons grated lemon zest; 1 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon dried oregano; 1/4 teaspoon pepper; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces; 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices; 3 medium onions, cut into wedges; 12 cherry tomatoes

LEMON CHICKEN SKEWERS RECIPE: HOW TO MAKE IT

Lemon Chicken Skewers Recipe: How to Make It image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 278mg sodium, CarbohydrateContent 12g carbohydrate, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

LEMON CHICKEN SKEWERS RECIPE: HOW TO MAKE IT

Lemon Chicken Skewers Recipe: How to Make It image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

More about "lemon pepper chicken on the grill recipes"

LEMON CHICKEN SKEWERS RECIPE: HOW TO MAKE IT

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine Mediterranean
Calories 219 calories per serving

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

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