Lemon Pepper Grilled Chicken Skewers

Josh and I finally invested in an indoor grill pan a couple of weeks ago, which means I don’t have to deal with him running in and out the door all winter long to stand at the grill. Yes, my strange Floridian boyfriend loves the cold and can be found in shorts and flipflops even in a snow storm. I don’t even try to make sense of it. The grill pan also came in handy with the two of us trying to complete the Whole30 challenge (we didn’t make it the full 30 days, but we got pretty close! We’re planning on trying again soon.) One of my all time favorite recipes, lemon pepper grilled chicken skewers, was perfect for both our dietary needs and omg-we-got-a-new-kitchen-thing-lets-play-with-it needs.

I first tried my hand at making these for a wine tasting dinner I threw a few years ago when a blogger friend of mine came for a visit. Amanda doesn’t really blog anymore, which is a bummer, but we Facebook stalk each other all the same.

 Summer of 2011 throwback!

In my opinion, you can’t go wrong with any citrus flavor added to chicken. Lemon is by far one of my favorite seasonings, as it’s such an easy way to pack a big flavor punch, and it’s also a godsend when you’re craving something different while doing Whole30. Pair the lemon with lots of garlic and pepper and I’m in heaven.

And basically, putting ANY kind of food on a stick makes it exponentially more fun, right? While it’s an added step to skewer the chicken, it really makes it a great finger food option for parties. It’s also a great way to convince picky eaters to try out new flavors (or in our case, con the 6-year-old into believing it’s junk food).

Lemon Pepper Grilled Chicken Skewers

 

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Ingredients

• wooden or metal kitchen skewers
• 2 lbs boneless skinless chicken breast
• 1 lemon, juiced
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp black pepper (or to taste)
• ½ cup olive oil

Instructions

1. If using wooden skewers, soak them according to the package instructions, prior to cooking. I ended up soaking mine longer and they still started to burn, so just be careful!
2. Using a meat tenderizer, pound the chicken into cutlets and slice into strips about 4 inches long
3. In a large plastic bag, combine lemon juice and seasonings. Ad chicken strips and marinate in the fridge for 30-45 minutes.
4. Push pre-soaked skewers through the center of the chicken strips, discard excess marinade
5. Grill chicken skewers on medium-high heat for grill marks, reduce heat and cook until internal temperature reaches 165 degrees on a meat thermometer.

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