Lemon Garlic Chicken Kabobs (Recipe 102 of 125)

Two things: 

1. I sure have picked up a LOT of recipes from Damn Delicious. She has such great, simple and flavorful recipes that it's hard to NOT want to make them all.

and

2. I think I must have a THOUSAND recipes that involved lemon, chicken and garlic in one form or another. And I'm ok with that. 

My first thought when I made this recipe was it'd be a great Sunday prep recipe to make enough chicken for the whole week to put on salads. That spinach salad I made last night would be tasty with this chicken on it. 

Lemon Garlic Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• 4 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 red onion, cut into 1 1/2-inch pieces

In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, garlic, shallot, Dijon, rosemary, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.

Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.

Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately.