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  • Ivie Walker

    Garlic Lemon Chicken Kebabs. Ingredients 3 tbsp. extra-virgin olive oil Zest of 1 lemon 3 cloves garlic, minced or pressed 1 tbsp. minced fresh parsley 1 tsp. kosher salt ½ tsp. ground black pepper 1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

  • Linda Van Ess

    Garlic Lemon Chicken Kabobs Recipe Main Dishes with extra-virgin olive oil, lemon, garlic, fresh parsley, kosher salt, ground black pepper, boneless skinless chicken breasts

  • Ashley Dalton

    Lemon Garlic Chicken Skewers

  • Amanda Nolan

    Lemon Garlic Chicken Kabob

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Lemon Chicken * 2 tbsp. lemon zest 1/3 cup freshly squeezed lemon juice 2 cloves garlic, crushed 2 tsp. fresh thyme leaves 1 tsp. fresh rosemary leaves, finely minced 1 tsp. salt 1 tsp. black pepper 1-2 kgs. of bone-in, skin-on chicken thighs or drumsticks 2-3 tbsp. melted butter Thinly sliced lemons, for garnish

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Directions: Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.

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Easy Lemon Chicken - You'll never guess how quickly this crisp, tender chicken comes together with just a handful of ingredients!

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. (or any marinade will do). Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours. Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use. Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Lemon Garlic Chicken kabobs. 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

Creamy Garlic Noodles 2 tsp olive oil 6 cloves garlic, minced 2 Tbsp unsalted butter 1/4 tsp salt 1/2 tsp pepper 3 cups chicken stock 1/2 lb angel hair pasta 1 cup grated parmesan cheese (green can) 3/4 cup heavy cream 1 Tbsp dried parsley

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Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.