1\/4 C. fresh lemon juice
\n2 T. olive oil
\n1 T. chopped fresh rosemary leaves
\n2 cloves garlic, minced
\nsalt to taste, if desired
\nfreshly ground black pepper
\n4 boneless, skinless chicken breasts, cut into 2-inch pieces
\n8 pearl onions, unpeeled
\n2 small yellow summer squash, cut into 1-inch pieces
\n2 small zucchini, cut into 1-inch pieces
\n8 cherry tomatoes
\n12 bamboo (soaked in water) or metal skewers<\/p>\n
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight. (Note: This doesn’t make a ton of marinade. The chicken and veggies won’t be SOAKING, they will just be coated.)<\/i> Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel. Add the onions, summer squash and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight. (This can be done in advance and refrigerated for up to 2 days.) Preheat the grill to medium-high. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.<\/p>\n
4 Servings, 3 Skewers each
\n212 Calories per serving
\n7.8g fat
\n1.9g fiber<\/p>\n
Notes: The orignal recipe called for 1\/4 C. oil, or 4 T. instead of 2. There was still plenty of marinade and that cut out 200 unneeded calories in the recipe. I use foster farms chicken breasts, about 4oz. per breast, 112 calories per 4oz. I didn’t pre-cook my pearl onions, and they were still crunchy when the skewers were ready. That was OK with me, and cut down on prep time, but I think next time I will pre-cook them, because if they get fully soft they will be sweeter, which might off-set the sour of the lemon a bit better.<\/p>\n
I liked ths recipe, although I did have more vegetables than chicken for skewers. Ended up grilling up just some veggies for another meal, and they were actually even a little tastier the next day after sitting in the marinade all night. The chicken was STRONGLY lemony. I marinaded about 8 hours and I had resuced the oil by half. Although I liked the veggies after a full 30+ hours in the marinade, I don’t think the chicken should sit that long, i think it would be too lemony. Next time I might start the veggies the day before, reserve my chicken marinade, and toss in the chicken only 30-60 minutes before grilling<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. fresh lemon juice 2 T. olive oil 1 T. chopped fresh rosemary leaves 2 cloves garlic, minced salt to taste, if desired freshly ground black pepper 4 boneless, skinless chicken breasts, cut into 2-inch pieces 8 pearl onions, unpeeled 2 small yellow summer squash, cut into 1-inch pieces 2 small zucchini, cut into 1-inch pieces 8 cherry tomatoes 12 bamboo (soaked in water) or metal skewers To make the marinade, combine the lemon juice, olive oil, rosemary, garlic,…<\/p>\n