Pairs with a chilled Pinot Grigio. The citrus notes echo the herbs, while bright acidity lifts the grilled chicken.
Ingredients
- 1 lb boneless chicken breast or thighs, cut into chunks
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- Salt and pepper
- Optional: bell peppers or zucchini, chopped for skewering
Directions
Combine all ingredients in a zip-top bag or container and marinate for at least 2 hours or overnight.
Keep chilled in a cooler until ready to cook.
Skewer the chicken (and optional veggies) and grill over a medium-hot fire or camp grill for 10-12
minutes, turning occasionally, until fully cooked.
Serve with grilled flatbread or salad.