Grilled Lemon Pepper Chicken Skewers

Prep
15 mins

Cooking
15 mins

Serves 6

Classic Crispy

Ingredients

Serves: 6

1 Pack Florette Crispy
700g Pounds Boneless, Skinless Chicken Breasts, Cut Into 1″ Cubes
2 Tablespoons Olive Oil
½ Teaspoon Paprika
1 Teaspoon Morton Kosher Salt
2 Tablespoons Freshly Squeezed Lemon Juice
1 Teaspoon Lemon Zest
2 Large Cloves Garlic, Minced
¾ Teaspoon Finely Ground Black Pepper
Fresh Lemon Slices, Optional

¼ Cup Unsalted Butter
1 Large Clove Garlic, Minced
1 Tablespoon Freshly Squeezed Lemon Juice
1 Teaspoon Lemon Zest
1 Teaspoon Honey
½ Teaspoon Finely Ground Black Pepper
½ Teaspoon Salt
¼ Teaspoon Paprika

Method

Add all Lemon Pepper Chicken ingredients to a large bowl and fold to combine evenly. Set aside while you make the Lemon Pepper Butter Sauce.

Lemon Pepper Butter Sauce

In a small saucepan over medium-low heat, melt the butter. Stir in garlic and sauté for 2 minutes, until fragrant and softened. Remove saucepan from heat and stir in remaining Lemon Pepper Butter Sauce ingredients. Set aside.

Grill

Thread cubed Lemon Pepper Chicken onto skewers. Add some thin slices of fresh lemon, if desired. Sprinkle assembled skewers with a little bit of salt on all sides, to taste.

Heat grill to medium-high.

Grill for 10-15 minutes total, turning every few minutes, until chicken reaches internal temperature of 74°C. Remove skewers to a rimmed sheet pan.

Finish

Immediately, while chicken is hot, liberally brush the prepared Lemon Pepper Butter Sauce over the skewers, using it all up. Transfer skewers to a bed of Florette Crispy Salad, then sprinkle with freshly ground black pepper and chopped parsley. Serve with lemon wedges, for squeezing over the top.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Ingredients

Method

Lemon Pepper Butter Sauce

Grill

Finish

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