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Pasture Raised Tarragon and Bell Pepper Chicken Kabobs

A recipe feature by Michaela Ginn w/ Never Say Never Wellness -


  1. Grill Skewers
  2. 4-inch paring knife
  3. Kitchen shears


  1. 2 lbs. 1915 pasture raised chicken breast cut into 1-inch chunks
  2. 1 tsp black pepper
  3. 1 tablespoon fresh tarragon
  4. Juice of 1 lemon
  5. 2 tablespoons olive oil
  6. 1 lb. mini bell peppers (or regular bell peppers cut into 1-inch pieces), stems and seeds removed


  1.  Combine chicken, black pepper, tarragon, lemon juice and olive oil in bowl and mix well to marinate the chicken
  2. Marinate in the fridge for 2 hours
  3. Prepare the bell peppers
  4. Heat grill to medium/high heat
  5. Once chicken has marinated, assemble skewers by alternating chicken and bell peppers
  6. Grill for 20-25 minutes
  7. Remove chicken from grill when internal temperature reaches 160 F
  8. Tent chicken with foil and allow to rest for 5-10 minutes which will bring the chicken up to 165F


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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