1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Mix the oil, lemon zest, flat leaf parsley, garlic, salt and pepper in a bowl.
Cut the chicken breasts into 3/4" strips.
Put the chicken in the bowl and mix well to coat it all with the marinade. Cover and refrigerate at least 2 hours. Mine marinated about 7.
SKEWER THEM. *ahem* Heat your grill to a medium high, then put on your SKEWERS. *cough cough or chicken strips cough cough* Flip after about 3-4 min, when you have nice grill marks. On your SKEWERED chicken.
RP Servings: I made a little over 2 lb, and it's probably about 5-6 servings
21 Day Fix - 4 oz is one red
I loved these! My husband said 3 1/2, but he'd round up to 3.75. Hahaha that man! But I really like them so I'm edging it to a 4. They were tender, mildly lemony, not too garlicky, and nice and juicy. Grilling them gave it that nice smokey kick we loved on the Buffalo Lime Chicken recently. And you can just pick it up and eat it with your fingers - no fork needed. Of course, if yours is on a SKEWER, it has a handle!
You could kick up the lemon zest if you wanted more pronounced lemon flavor, but it's good as is!