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Grilled chicken with lemon basil pasta from the Pioneer Woman. Nothing else needs said here. Sounds fabulous!
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
Lemon Chicken Pasta - made it with the left over Lemon and Herb Chicken and used Rigatoni instead...yum!
Lemon & Garlic Grilled Chicken. A marinade of lemon, olive oil, garlic, salt, pepper & oregano. Marinate overnight and then grill. Delicious my lovelies, delicious.