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I hope that lots of warm summery sunshine, ice cold drinks, flowy sundresses and flip flops, maybe some splashes in the pool, long evenings outdoors, and easy hangs with the people you love most are on the agenda wherever life may find you this weekend.
I’ve been counting down the days until this weekend for months myself because — you guys — Barclay and I are finally headed home to Kansas City together for the first time since moving to Barcelona!! Last year, we both ended up having to take separate trips back for different commitments that we both had on the calendar. But this will be the first time that we’ve returned to KC in nearly two years as a couple, and I absolutely cannotwait. We’re so ready to be back in the Midwest, see the friends and family we adore, eat all of the Mexican food and drink all of the iced coffees we can find, make a much-anticipated (and long overdue) Target run, celebrate one of my best friend’s wedding, and leave behind the European double-kiss for awhile to give out so many hugs.Oh man, I’m so excited. Can’t wait to be back home.
I’m planning to take some time off while we’re away, so the blog may be quieter for a bit these next two weeks. But in honor of grills firing up everywhere this weekend, I wanted to leave you with a summertime recipe that neverlets me down — how to cook the absolute juiciest grilled chicken kabobs! If you’ve followed this blog for any amount of time, you know that I have a thing for perfectly cooked (i.e. not dried out) chicken. And when it comes to grilling, this simple method will ensure that your chicken kabobs are extra-juicy and tender and full of the best flavors. I’ve included my everyday chicken seasoning in the recipe below, which is my easy go-to and seriously goes with just about everything. But feel free to get creative and use whatever dry seasonings you happen to be craving. And I promise these chicken kabobs will not disappoint.
So for those of you in the States, I hope that you have a happy and meaningful Memorial Day weekend ahead. And know that we’re so excited to be back in your part of the world soon! ♡♡♡
As we discuss in my post on how to bake chicken breasts, the first step here is the game-changer when it comes to how to cook chicken so that it’s perfectly juicy and tender — briningthe chicken. Also known as giving the chicken a lil’ saltwater bath. It’s a super-simple extra step that just takes 15 minutes. But I’m telling you — it will makes a world of a difference when it comes to locking in those juices to prevent the chicken from drying out. Beyond that, the instructions for how to grill chicken kabobs are pretty standard here! Simply…
One of my favorite chicken recipes and a go-to for summer cookouts, these grilled chicken kabobs are wonderful over a bed of rice pilaf or on a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re in a time crunch, feel free to skip the skewers and grill the chicken pieces whole (the red onions can be cut into large wedges and placed directly on the grill as well). One tip: make extra – the first time I made these chicken kabobs for a crowd, I actually ran out of food!
I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.)
Trim the chicken of any excess fat and gristle. Don’t worry about getting every last bit of fat; most of it will melt off on the grill. Then cut the meat into bite-size pieces. I think it’s easiest to use kitchen shears as opposed to a knife.
Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill.
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