Recipe of the month
MOROCCAN LEMON HERB CHICKEN SKEWERS
April 2014
Recipe provided by Lisa C.. "Time to pull the grill out and fire it up! Enjoy a simple chicken dish with lots of flavor!"
Ingredients
- MARINADE & CHICKEN
- 1 1/2 cups EVOO
- 3 tablespoons chopped fresh thyme
- 3 tablespoons paprika
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon ground cumin
- 3 cloves garlic, chopped
- 3/4 teaspoon ground ginger
- 6 boneless, skinless chicken breasts (3 lbs. total), cut into 1 1/2inch cubes
- LEMON-HERB VINAIGRETTE
- 1/4 cup thin lemon peel strips
- 1/4 cup fresh lemon juice
- 1 tablespoon salt
- 1/4 cup plus 3 tbsp. EVOO
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon fresh lime juice
Directions
- In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling.
- In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette.
- Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.
For more information, view this recipe here: http://www.rachaelraymag.com/recipe/moroccan-lemon-herb-chicken-skewers/
Recipe List
Recipe 49 to 53 of 53
- Jun 2013: Pineapple Chicken Tenders
- May 2013: Pasta Salad with Spinach & Pine Nuts
- Apr 2013: Chicken Cordon Bleu Mac & Cheese
- Mar 2013: Asiago Crusted Pork Chops
- Feb 2013: Sausage and Leek Casserole
- Jan 2013: Creamy Tomato Soup
- Dec 2012: White Christmas Mix
- Nov 2012: Pumpkin Gooey Cake
- Oct 2012: Asian Salad
- May 2012: Stuffed Cabbage Rolls
- Apr 2012: Chicken Gnocchi Soup
- Mar 2012: Marinated Shrimp