Perfect for summer grilling – these fresh and tasty kabobs are a twist on the usual combination, with bright lemon, fresh, herby tarragon, and sweet, crunchy bell peppers.
- 2 lbs. 1915 Farm Pasture Raised Chicken Breast, cut into 1-inch cubes
- 1 tsp black pepper
- 1 tablespoon fresh tarragon
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 lb. mini bell peppers (or regular bell peppers cut into 1-inch pieces), stems and seeds removed
- Grill Skewers
Combine chicken, black pepper, tarragon, lemon juice, and olive oil in bowl and mix well. Add chicken pieces and cover bowl. Marinate in the fridge for 2 hours.
Heat outdoor grill to medium/high heat. Once chicken has marinated, assemble skewers by alternating chicken and bell peppers.
Grill for 20-25 minutes, until chicken is cooked through, 160°
Tent chicken with foil and allow to rest for 5-10 minutes which will bring the chicken up to 165°
A recipe feature by Michaela Ginn w/ Never Say Never Wellness https://neversayneverwellness.com/
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