Grilled Chicken Breasts with Lemon Garlic Skewers

Cooking with Euro Alfresco

  • 3 boneless, skinless chicken breasts, cut into 1-inch sized chunks

  • 2 bunch of asparagus, rinsed and trimmed

  • 1/2 cup olive oil

  • 2 teaspoons minced garlic

  • 1 tablespoon hot sauce optional

  • 1/2 cup (125ml) low sodium soy sauce

  • Juice of 1/2 lemon

  • 1 teaspoon salt

  • 1 teaspoon fresh cracked black pepper

  • 2 teaspoons onion powder

  • 1 tablespoon minced parsley

  • Crushed red chili pepper flakes, optional

  • Slices of lemon, for garnish

INGREDIENTS

Step 1
In 1-inch sized chunks, slice your chicken breasts. In a large bowl, combine olive oil, soy sauce, hot sauce, lemon juice, minced garlic and season generously with salt, pepper and onion powder. In a separate bowl, reserve 1/2 of the sauce and marinate the sliced chicken pieces for a minimum of 15 minutes to overnight, in refrigerator.

Step 2
With the asparagus, wash and trim the stalks then lightly blanch in boiling water for 2 minutes. Immediately soak your asparagus in ice water to stop the cooking process (this will ensure the asparagus will cook evenly and faster on the grill). Drain and set aside.

Step 3
With a metal skewer or bamboo skewer, thread four to five pieces of chicken meat. Repeat this step until all skewers are filled and set aside.

Step 4
Turn up your Euro BBQ to medium-high heat and grill your chicken kebab until golden and cooked all the way through. Brush the chicken with olive oil whilst grilling. Place asparagus on the side and grill until nicely charred.

Step 5
Remove chicken skewers and asparagus from the grill and sprinkled with red chili pepper flakes, parsley, slices of lemon, and the reserved sauce to serve and enjoy!

METHOD