Grilled Chicken Kabob Recipe
Adapted from Master of the Grill, by America's Test Kitchen
Equipment
Ingredients
- 1-1/2 lb chicken breast cut into 1-1/2″ to 2″ cubes
- 1/2 C olive oil
- 6 garlic cloves minced
- 1/4 C Chopped fresh chives parsley, oregano, cilantro, and/or mint
- 1 tsp salt
- Pepper to taste
Instructions
Marinate:
- Whisk together all marinade ingredients.
- Place chicken cubes into a gallon-size zipper-lock bag and mix well to coat the chicken evenly with the marinade.
- Seal the bag, place in a container, and refrigerate on the bottom shelf of your refrigerator for 3–24 hours; turning once or twice for even marinating.
Cook:
- Fire up your grill and allow it to preheat while you prepare the kebabs.
- Remove the chicken from the marinade and thread onto skewers, leaving 1/2″ of space between each cube.
- Clean and oil your grill’s grate and place the chicken kebabs on the grill leaving about 2″ between each kebab. Turn every 3–4 minutes.
- After about 10 minutes, check the temps on the kebabs with your Thermapen ONE. As each skewer reaches 155–160°F (68-71°C), remove it from the grill and tent with foil.
- Rest the kabobs for 10-15 minutes, then serve!