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Pasture Raised Chicken Kabob Recipe with Tarragon and Bell Peppers

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

Visit the link above to learn more about Never Say Never Wellness, where you will find articles related to all things health and wellness such as healthy recipes, yoga, mediation, family, friends, self care and the home!

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