Lemon Garlic Chicken and Veggie Skewers

The awesome boyfriend and I just hooked up a fresh tank of propane yesterday.  Fire up the grill, y'all!  In honor of spring and general laziness, I'm working on lots of easy and delicious grilling recipes.

I've been buying bulk frozen chicken breasts at Costco and I love them.  In the bag you get about 10 and each one is individually wrapped.  It's super easy to pull 1 or 2 out of the freezer and just toss them in the sink to defrost.

This lemon garlic marinade is pretty easy to make, and I actually had all of the ingredients on hand.  Again, in honor of general laziness, I love a recipe that doesn't require me to make a trip to the grocery store.

Ingredients

1 lemon

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 C dry white wine

2 Tbsp dried parsley

1 tsp salt

1 tsp black pepper

2 chicken breasts

2 red bell peppers

1- 8 oz container of mushrooms

2 large shallots

bamboo skewers, or grill skewers

Directions

1. Submerge 10 bamboo skewers in water to soak.  
2. Mix minced garlic, olive oil, white wine, parsley, salt, and pepper together in a medium sized bowl.  
3. Cut lemon in half lengthwise and squeeze juice into wine mixture.  Remove any seeds.  
4. Use a citrus zester or a microplane grater to remove zest from lemon.  Add to wine mixture.  
5. Stir wine mixture briskly with a whisk until all ingredients are incorporated.   
6. Cut chicken breasts into 2 inch pieces.  
7. Add chicken breasts to wine mixture and toss to coat.  Set aside.  
8. Cut peppers and shallots into 2 inch pieces.  
9. Remove any dirt from mushrooms by rinsing under warm water in a colander.  
10. Turn on grill to medium heat.  Clean with a grill brush to remove any black, burned on bits.  
11. Thread chicken pieces, peppers, onions, and mushrooms onto bamboo skewers in random order.  
12. Lay bamboo skewers across a baking sheet to rest, and to avoid dripping.  
13. After you have finished threading skewers, brush skewers with any remaining marinade with a basting brush.  
14. Lay skewers on grill and close lid.  Cook for 4 minutes.  Flip and cook for an additional 3 minutes.  
15. Check chicken for doneness before serving.  Enjoy!  

Notes

• The awesome boyfriend does not like mushrooms, so I made a whole skewer of them for myself.  Yummy.  
• You can use whatever vegetables make you happy.  I happened to have shallots and red peppers in the fridge, but you could use green peppers, artichokes, asparagus, or even some fruit.  Experiment and see what you like.  
• Grills can be finicky, like microwaves.  I like to set mine on medium for most things, but yours might run a little bit hotter or cooler.  Make sure that you chicken is cooked to an internal temperature of 165 degrees to reduce the risk of food borne illness.