chicken on a stick

Here is what we're having for our Independence Day picnic. We decided to skip the traditional (and let's admit it, sometimes-boring) hamburgers and hot dogs: time to bring out the skewers and whip up some fun marinades. We gave these recipes a test-drive this past week and loved both.

Lemon Rosemary Chicken Kebab
(original from Ezra Pound Cake) 

2 lbs boneless skinless chicken thighs or breasts
1/4 cups lemon juice, preferably fresh
1 3/4 cup hot water
5 teaspoons sea salt
2 tablespoons olive oil 
1 large clove garlic, minced
1/4 cup (or more) chopped fresh rosemary
generous grinding of black pepper

1) Cut chicken into 3/4-inch chunks and place in non-reactive dish. A nice heavy glass bowl works well.
2) Whisk together all remaining ingredients and pour over chicken. Cover with plastic wrap and let marinate in fridge for 8-12 hours. Alternatively, you can freeze the chicken in its marinade (use gallon bags) and thaw when ready to use. By the time it has thawed on the counter or in the fridge, it will be thoroughly marinated.
3) Thread chicken onto skewers and grill on medium-high heat for 3-4 minutes on each side.


Spicy Yogurt Chicken Kebab
(original from A Big Mouthful) 

2 lbs boneless skinless chicken thighs or breasts
1 cup plain whole-milk yogurt
2 teaspoons crushed dried red pepper
2 teaspoons paprika
3 tablespoons olive oil
2 tablespoons tomato paste 
2 tablespoons red wine vinegar
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
6 peeled garlic cloves

1) Cut chicken into 3/4-inch chunks and place in non-reactive dish. A nice heavy glass bowl works well.
2) Whisk together all remaining ingredients and pour over chicken. Cover with plastic wrap and let marinate in fridge for 8-12 hours. Alternatively, you can freeze the chicken in its marinade (use gallon bags) and thaw when ready to use. By the time it has thawed on the counter or in the fridge, it will be thoroughly marinated.
3) Thread chicken onto skewers and grill on medium-high heat for 3-4 minutes on each side.