Spring has sprung, and with the month of April being peak season for asparagus, I figured there was no better time than the present to introduce this light and easy chicken favorite. These Grilled Lemon and Asparagus Chicken Skewers are, for lack of a better word, awesome, and honestly, I am just going to leave it at that. Really and truly, they’re downright amazing, and while I could ramble on about how the fresh lemon and herbs marinate everything to perfection, my words will never be able to accurately describe the citrus, juicy excellence that is happening with this dish. Fire up your grill and give this recipe a go. You won’t regret it.
Grilled Lemon and Asparagus Chicken Skewers
Recipe Type: chicken
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Grilled lemon and asparagus chicken skewers
Ingredients
- 2 organic, free-range chicken breasts; cut into 1-inch cubes
- 1 lemon; thinly sliced for garnish
- 10-15 small spears of asparagus; woody ends removed and cut into 2-inch pieces
- 8 green onions cut into 2-inch pieces
- 1/2 cup fresh juiced lemon
- 1/4 cup extra virgin olive oil + extra for oiling the grill grate
- 2 Tbsp. minced garlic
- 1 tsp. pink Himalayan salt
- 1/2 tsp. black pepper
- 1 Tbsp. Italian seasoning
- 1/4 finely chopped flat leaf parsley
Instructions
- Prepare your grill by lightly oiling the grate and preheat to about 550F.
- Slice chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken chunks in a gallon size freezer bag and set aside.
- In a small dish, combine lemon juice, olive oil, garlic, salt, pepper, Italian seasoning and chopped flat leaf parsley, whisking thoroughly until well mixed. Pour finished marinade into bag with chicken and shake to evenly coat once sealed.
- If using wooden skewers, soak them in water for 10 minutes prior to using. If using metal skewers, no preparation is necessary.
- While chicken is marinading and skewers are soaking, prepare your additional vegetables.
- Slice remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off, as well as the woody ends of the asparagus, and cut both into 2-inch pieces.
- Once vegetables are prepared, begin assembling your skewers by threading one piece of the chicken onto a skewer then two slices of green onion, 1 or 2 slices of asparagus and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and asparagus, repeating the pattern until you’ve reached the end of the skewer. Discard any of the remaining marinade.
- Place skewers on the grill, cooking for about 6 minutes on one side, the flipping and cooking an additional 6 minutes on the other side. Finished chicken will be at a temperature of 165F and the juices will run clear. No pink should be visible.
Michelle
April 10, 2014 at 9:21 am (10 years ago)Yum! So summery. I can totally see myself making this.
Danielle
April 10, 2014 at 9:24 am (10 years ago)Thanks, Michelle!