Lemon Honey Honey Lemon Chicken Skewers Recipes

LEMON HONEY - HONEY LEMON CHICKEN SKEWERS

Steps:

• HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers.
• Combine remaining ingredients.
• Add chicken skewers.
• Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often).
• BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp.
• (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY

Steps:

• For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
• For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
• Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

LEMON CHICKEN SKEWERS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.