Grilling season is here to stay, and I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “Are you grillable?”
Tell me you do this, too.
Grilled chicken and veggie kabobs were the least strange of the options I thought to show you, so let’s start the season here. Simple. Ultra-nutritious.
The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.
A note: Remember to soak your wooden skewers for 20 minutes before grilling. I, quite naturally, forgot, and those skinny bamboo suckers emerged from the grill grates just plain charred.
Grilled Chicken Kabobs with Simple Lemon-Orange Marinade
- ¼ cup plus 2 tablespoons olive oil
- juice of 1 orange
- juice of 1 lemon
- 4 garlic cloves minced
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breast, cut into 1 ½-inch pieces
- 1 red bell pepper chopped into 1 ½-inch pieces
- 1 green bell pepper chopped into 1 ½-inch pieces
- 1 yellow bell pepper chopped into 1 ½-inch pieces
- 1 red onion chopped into 1 ½-inch pieces
- In a small bowl, whisk ¼ cup of the olive oil, orange juice, lemon juice, garlic, parsley, salt, and pepper.
- Put the chicken in a gallon-sized resealable plastic bag and pour the marinade over it. Squeeze as much air from the bag as possible, seal the bag, and turn the bag in your hands a few times to ensure all of the chicken pieces are coated in the marinade. Refrigerate for at least 1 hour and up to 24.
- Put the bell peppers and onion in a large bowl. Add the remaining 2 tablespoons of olive oil and toss well to coat all of the vegetables. Sprinkle them liberally with salt and pepper.
- Prepare your gas grill on high heat. Remove the chicken from the marinade; discard the bag and marinade. Assemble the kabobs by threading a piece of chicken onto a skewer followed by a piece of bell pepper, a piece of onion, another piece of chicken, a pepper, and another onion. Repeat with all remaining ingredients. Once all skewers have been assembled, feel free to sprinkle them again with freshly ground black pepper and salt before grilling for added flavor.
- Grill for about 8 minutes; flip; then grill for an additional 8 minutes, until the chicken is cooked through.
Question: What have you been making now that the weather is warm?