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Per serving
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- 1
Make the marinade
In a large shallow dish, mix lemon juice, 3 tablespoons of olive oil, white wine, red pepper flakes, and rosemary. Cut chicken breasts into 1-inch cubes, add to the dish, and toss to coat. Cover and refrigerate for 1–3 hours. Longer = more flavor.
- 2
Thread and grill
Pull the chicken out and drain off the marinade (toss it). Thread the chicken onto 6 metal or soaked wooden skewers. Grill covered over medium heat, turning once, about 10–12 minutes until the chicken is cooked through and no longer pink inside.
- 3
Grill the lemons and finish
While the chicken grills, set the lemon halves cut-side down on the grate. Grill 8–10 minutes until lightly charred. Squeeze the grilled lemons over the finished kabobs, drizzle with the remaining 1 tablespoon of olive oil, and top with minced chives. Serve immediately.
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Spicy Lemon Chicken Kabobs
Created by: BackyardGrillCo
Ingredients
- 1/4 cup lemon juice
- 4 tbsp olive oil
- 3 tbsp white wine
- 1 1/2 tsp red pepper flakes
- 1 tsp fresh rosemary
- 1 1/2 lb chicken breast
- 2 lemon
- chives
Instructions
- Make the marinadeIn a large shallow dish, mix lemon juice, 3 tablespoons of olive oil, white wine, red pepper flakes, and rosemary. Cut chicken breasts into 1-inch cubes, add to the dish, and toss to coat. Cover and refrigerate for 1–3 hours. Longer = more flavor.
- Thread and grillPull the chicken out and drain off the marinade (toss it). Thread the chicken onto 6 metal or soaked wooden skewers. Grill covered over medium heat, turning once, about 10–12 minutes until the chicken is cooked through and no longer pink inside.
- Grill the lemons and finishWhile the chicken grills, set the lemon halves cut-side down on the grate. Grill 8–10 minutes until lightly charred. Squeeze the grilled lemons over the finished kabobs, drizzle with the remaining 1 tablespoon of olive oil, and top with minced chives. Serve immediately.