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Hands-on Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 6 to 8 servings
Photo: Jim Franco; Styling: Joe Maer

How to Make It

Step 1

Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.

Step 2

Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.

Step 3

Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

Step 4

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.

Step 5

Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.

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