At any rate, Tom was able to get out the past couple weekends and do some grilling, and I was thankful to catch a break from making dinner. I’ll admit that when he grills, chicken is almost never our protein of choice. I don’t know, it’s kind of like how I never order chicken at a restaurant. It seems like you should eat something more…worth it. But after a weekend visiting my family eating nothing but red meat, chicken it was.
This is a pretty standard chicken marinade in that it uses herbs, garlic, and lemon juice. The buttermilk is great because it not only keeps you from using too much oil, but makes the chicken incredibly moist and tender (always a good thing with breasts, especially, since they tend to dry out). We all really liked these (although, Ian doesn’t care for zucchini) and my weirdo kids ate basically all the red onions themselves.
Rosemary-Garlic Chicken Kabobs
3/4 cup lowfat buttermilk
2 Tbsp. minced fresh rosemary
1 Tbsp. olive oil
4 cloves garlic, minced
1-1/2 tsp. grated lemon zest
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1-1/2 lbs. boneless/skinless chicken breasts, cut into 1 or 1-1/2″ pieces
2 red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1″ pieces
1 large zucchini, sliced into 1/2″ pieces
1 red onion, cut into 1″ pieces
Lemon wedges for serving
Whisk together the buttermilk, rosemary, olive oil, garlic, zest, lemon juice, salt and pepper. Combine the chicken and marinade in a shallow baking dish or resealable pan and toss to combine. Marinate for at least an hour, turning the bag or stirring occasionally.
Thread the chicken, peppers, zucchini, and onion onto skewers and brush with some of the marinade.
Grill (we used charcoal) the kabobs, turning as needed, until chicken registers 165º and vegetables are slightly charred, about 8-10 minutes. Serve with lemon wedges.