Gas-Grilled Chicken Kebabs with a Garlic and Herb Marinade
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
Garlic and Herb Marinade
½ cup extra virgin olive oil ¼ cup minced fresh basil, parsley, tarragon, oregano, mint, or snipped chives or 2 tablespoons minced fresh thyme or rosemary2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 teaspoon salt Ground black pepperGas-Grilled Chicken Kebabs
1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks1 ½ cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges1 ½ cups onions, peeled and cut into ½-inch thick wedges2 tablespoons extra virgin olive oil Lemon wedges for serving (optional)Before You Begin
Although white meat can be used we prefer the juicier, more flavorful dark thigh meat for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at different times. This recipe was published in our cookbook The Cook's Illustrated Guide to Grilling and Barbecue. Also, see our our charcoal variation.
Instructions
- Whisk the ingredients, including pepper to taste, together in small bowl.
- Mix the marinade and the chicken in a gallon-size zipper-lock plastic bag; seal the bag and refridgerate, turning once or twice, until the chicken has marinated fully, at least 3 and up to 24 hours.
- Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Turn the burners down to medium-high.
- Meanwhile, lightly coat the peppers and onions by tossing them in a medium bowl with the oil and salt and pepper to taste.
- Remove the chicken chunks from the bag; discard the marinade. Use one hand to hold two skewers about 1/2-inch apart, then thread a portion of the chicken, peppers and onions on both skewers at once for easy turning on the grill. Repeat with the remaining chicken, peppers and onions to make eight sets of double skewers.
- Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-minutes, until the chicken, peppers and onions are lightly browned and the meat is fully cooked, about 9 minutes (or 8 minutes if you are cooking white meat). Check for doneness by cutting into one piece when it looks opaque on all sides. Remove the kebabs from the grill when there is no pink at the center. Serve immediately.
for marinade
for kebabs
Time
55 minutesYield
Serves 4Ingredients
Garlic and Herb Marinade
½ cup extra virgin olive oil
¼ cup minced fresh basil, parsley, tarragon, oregano, mint, or snipped chives or 2 tablespoons minced fresh thyme or rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon salt
Ground black pepper
Gas-Grilled Chicken Kebabs
1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks
1 ½ cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges
1 ½ cups onions, peeled and cut into ½-inch thick wedges
2 tablespoons extra virgin olive oil
Lemon wedges for serving (optional)
Ingredients
Garlic and Herb Marinade
½ cup extra virgin olive oil
¼ cup minced fresh basil, parsley, tarragon, oregano, mint, or snipped chives or 2 tablespoons minced fresh thyme or rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon salt
Ground black pepper
Gas-Grilled Chicken Kebabs
1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks
1 ½ cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges
1 ½ cups onions, peeled and cut into ½-inch thick wedges
2 tablespoons extra virgin olive oil
Lemon wedges for serving (optional)
Ingredients
Garlic and Herb Marinade
½ cup extra virgin olive oil
¼ cup minced fresh basil, parsley, tarragon, oregano, mint, or snipped chives or 2 tablespoons minced fresh thyme or rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon salt
Ground black pepper
Gas-Grilled Chicken Kebabs
1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks
1 ½ cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges
1 ½ cups onions, peeled and cut into ½-inch thick wedges
2 tablespoons extra virgin olive oil
Lemon wedges for serving (optional)
Before You Begin
Although white meat can be used we prefer the juicier, more flavorful dark thigh meat for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at different times. This recipe was published in our cookbook The Cook's Illustrated Guide to Grilling and Barbecue. Also, see our our charcoal variation.
Instructions
- Whisk the ingredients, including pepper to taste, together in small bowl.
- Mix the marinade and the chicken in a gallon-size zipper-lock plastic bag; seal the bag and refridgerate, turning once or twice, until the chicken has marinated fully, at least 3 and up to 24 hours.
- Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Turn the burners down to medium-high.
- Meanwhile, lightly coat the peppers and onions by tossing them in a medium bowl with the oil and salt and pepper to taste.
- Remove the chicken chunks from the bag; discard the marinade. Use one hand to hold two skewers about 1/2-inch apart, then thread a portion of the chicken, peppers and onions on both skewers at once for easy turning on the grill. Repeat with the remaining chicken, peppers and onions to make eight sets of double skewers.
- Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-minutes, until the chicken, peppers and onions are lightly browned and the meat is fully cooked, about 9 minutes (or 8 minutes if you are cooking white meat). Check for doneness by cutting into one piece when it looks opaque on all sides. Remove the kebabs from the grill when there is no pink at the center. Serve immediately.
for marinade
for kebabs
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