Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free
My favorite part of summer is all the grilling we do. Cooking is so much easier if you can quickly marinade meat and the next day throw it on the grill. The only meat ALL my children can agree on is chicken. Some like steak, some will eat pork but chicken is a sure thing. When I served dinner (mashed potatoes, corn and chicken kebabs) my son, Ethan, was complaining how much he didn’t want to eat because he wasn’t that hungry. He took one bite of the kebab and that was the first thing gone off of his plate. Zachary said dinner was ‘bomb dot com!’ Lets get to the recipe…. The recipe for the marinade is amazing, it’s simple and is done in no time.
You do not have to marinate the chicken over night, it can be done in a few hour but there is one small change you will need to make. Instead of 2 tbsp of salt up the salt to 3 tbsp and marinade the chicken for at least 3 hours. End results will still be just as amazing.
Ingredients
- 6 pounds chicken breast, boneless and skinless
- 1 cup mineral water / sparkling water, sweetness free
- 1/4 cup oil
- 1 small onion, cut into fourths
- 3 garlic cloves
- 2 tbsp salt
- 1 tsp pepper
- 3 large onions, optional – cut into 8ths (see step 4)
Instructions
1. Place all ingredients in a food processor and run in until the onion and garlic are pureed, 30-45 seconds. Set a side.
2. Trim the fat off of the chicken and cut it into 1.5 – 2 inch cubes/pieces.
3. In a large bowl or a 1 gallon bag combine the chicken and the marinade, mix until the chicken is fully coated. Refrigerate over night.
4. Skewer the chicken and onions (if using). If using wooden skewers make sure to soak them for a few hours so they don’t catch fire and burn during grilling.
5. Grill the chicken until internal temperature reads 165 degrees Fahrenheit.
I love serving these kebabs with grilled veggies.
Enjoy!
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Chicken Kebabs
Ingredients
- 6 pounds chicken breast, boneless and skinless
- 1 cup mineral water / sparkling water, sweetness free
- 1/4 cup oil
- 1 small onion, cut into fourths
- 3 garlic cloves
- 2 tbsp salt
- 1 tsp pepper
- 3 large onions, optional – cut into 8ths (see step 4)
Instructions
- Place all ingredients in a food processor and run in until the onion and garlic are pureed, 30-45 seconds. Set a side.
- Trim the fat off of the chicken and cube it into 1.5 – 2 inch pieces.
- In a large bowl or a 1 gallon bag combine the chicken and the marinade, mix until the chicken is fully coated. Refrigerate over night.
- Skewer the chicken and onions (if using). If using wooden skewers make sure to soak them for a few hours so they don’t catch fire and burn during grilling.
- Grill the chicken until internal temperature reads 165 degrees Fahrenheit.
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