Rosemary-Garlic Chicken Kabobs

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This summer has been…well, perhaps not great, weather-wise. I don’t mind the cooler weather at all, so I don’t take issue with that (well, except that we’re going on vacation next week and Lake Michigan will be FREEZING) but the rain. SO MUCH RAIN. Until the fourth of July weekend, we literally hadn’t had a 2-day rain-free period since before Memorial Day. It’s been crazy and definitely makes outdoor activities, like grilling, less frequent. Never mind the 80 bajillion mosquitos residing in our backyard, thanks largely to the swampland created by the rain. I will say, at least the rain is a good excuse for the days when it IS 90 degrees out and my husband wants to “open the windows and let in the breeze” instead of turn on the air. Dude. No.

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

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