Sunday (and this week, too) was the most perfect grilling weather. It wasn’t too hot. It wasn’t too windy. It wasn’t too humid. It was perfect.
To go along with our goat cheese pasta salad, we marinated and grilled chicken kebobs. This recipe couldn’t be easier. The chicken can marinate for 3-8 hours so simply prep in the morning and grill that evening.
I cut up about 2 pounds of boneless, chicken thighs and marinated them in a mixture of chardonnay, olive oil, garlic, parsley, basil, thyme, dijon, sugar, salt and pepper. After the chicken has marinated, remove from the marinade and discard the remaining liquid. Give the chicken a good “pat” to remove excess marinade. Once they are on the skewers, brush with canola oil and season with a little more salt and pepper before grilling.
I love grilling with chicken thighs because there’s less of a chance of over cooking and drying them out. Marinating the chicken for a few hours also helps prevent this from happening.
The chicken was perfectly tender and I loved the flavors from the marinade.
Sunday was seriously full of Summer eats.