Every backyard cookout or block party needs a good grilled chicken dish, and this one might just take the cake! Lemon Garlic Chicken Kabobs are easy to make and even more incredible to eat — zesty and bright with lots of lemon flavor and notes of tangy mustard and garlic soaked right into the juicy, savory chicken. Plus, you can do it one-handed! Some dishes just scream summer, and these Lemon Garlic Chicken Kabobs definitely check that box!
Ingredients
- 4 tablespoons olive oil, divided
- 1 shallot, diced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 pounds chicken thighs, boneless and skinless, cut into 1-inch chunks
- 1 red onion, cut into 1 1/2-inch pieces
Directions
Step 1 –In a medium bowl, add 2 tablespoons of the olive oil, the shallot, the lemon zest, the lemon juice, the rosemary, the garlic, the Dijon, the salt, and the pepper and stir to combine.
Step 2 –In a gallon-size resealable plastic bag or a large bowl, combine the chicken and the marinade.
Step 3 –Place the bag in the fridge and let the chicken marinate for at least 2 hours and up to overnight, turning the bag or flipping the chicken occasionally.
Step 4 –Drain the chicken and discard the remaining marinade.
Step 5 –Preheat the grill to medium heat.
Step 6 –Thread the chicken and the onion pieces onto metal or soaked wooden skewers.
Step 7 –When on the skewer, brush the chicken and the onion pieces with the remaining olive oil.
Step 8 –Season with the salt and the pepper.
Step 9 –Place the skewers on the grill and cook, turning occasionally, until the meat reaches an internal temperature of 165 degrees F, about 10 minutes.
Step 10 –Serve immediately.
