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Grilled Lemon Chicken

There are many reasons to enjoy some chicken hot off the grill and just a few of them are because the meat is very affordable and works well as many different types of dishes. You can use it as a protein base in many dishes.

Whatever you’re craving you can make it with chicken. Cold cut sandwich? Try chicken salad. Are you hankering for a pizza? Try barbeque chicken pizza.

Using your grill to cook dinner is a fabulous way to get a head start on the dishes.

You can easily cook a little more than you know you’ll safely eat in an evening because the dish will freeze well and you’ll easily be able to make a quick meal during the middle of your busy work week.

Many people enjoy cooking it in the slow cooker while others prefer using it for culinary classics such as chicken enchiladas. Whatever you’re favorite flavor is, there is no limit to the many different ways you can experiment.


  • 2 pounds chicken boneless skinless breasts or thighs
  • 3 tablespoons Olive oil
  • 3 cloves crushed garlic
  • 1 teaspoon each of sea salt and pepper
  • 3 lemons cut and quartered
  • Variety of vegetables, zucchini, squash, carrots, peppers, pineapple, or mushrooms.
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 8-10 wooden skewers
  • Aluminum foil
  • Apple wood smoke chips


Soak your skewers in a mixture of lemon juice, water and sea salt. This will help keep them from burning during the grilling process and help give flavor to the food on it. Wash and clean the chicken before dicing into kabob cubes. Mix the olive oil, garlic and seasonings.

Clean the veggies removing any wilted areas, seeds or poor quality foods before threading them on the skewers. Alternate the meat and veggies to create a colorful and appetizing kabob for the grill. Squeeze the lemons over the food.

Follow this by brushing each kabob with the olive oil herbal mixture. Roll these up in the aluminum foil and place directly over the warm center of the grill.

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