These grilled chicken skewers are served with a fresh taste of summer – garden herbs galore!
We got home from vacation and realized two things: 1. Our garden has really taken off! And 2. We have no food in our house. Today was the last straw, so we were “forced” to go get the double deals at Sprouts!
There were apparently a lot of thunderstorms and rain while we were gone (thankfully not for us!), and our garden has pretty much turned into a tomato forest. So – just wait til this summer. Remember Cucumber Month? We may have Tomato Summer.
Since everything has been growing so well, I decided to harvest some of my favorite flavors last night and embrace the fact that summer is very well on its way – by grilling out! Now…I’m not the griller. So I definitely cannot take full credit for the execution here, but J said he’d teach me how to do it soon! We are a charcoal grill fam, so it takes a bit more finesse than a gas grill (I assume…).
I hope you #enJOY these easy chicken skewers as a quick summer meal many times this summer. I have a feeling we will!
Grilled Chicken Skewers
- 1 T. basil chopped finely
- 1 T. chives chopped finely
- 1 t. sage chopped finely
- ¼ t. thyme chopped finely
- ¼ t. salt
- ¼ t. pepper
- 2 cloves of garlic pressed
- 1/8 C. 3 T. olive oil
- 1 lb. chicken breast cubed
- Prepare grill to desired coal “heat” or temperature.
- Chop all herbs finely and combine with pressed garlic, salt, pepper and oil in a bowl.
- Cube chicken into 1 inch chunks and toss in the herb mixture, to fully coat all of the chicken.
- Rinse bamboo skewers in water (to prevent burning).
- Slide chicken pieces onto skewers, leaving about ¼ inch between each piece.
- Grill until done, around 15-20 minutes, turning every 5 minutes or so.
Naturally gluten-free, dairy-free, paleo friendly.