1 tsp kosher salt and cracked fresh pepper, to taste
16 oz skinless boneless chicken breasts, cut into 1 inch cubes
1/2 red onion, quartered and layers separated
4 lemon wedges for serving
4 metal skewers
Instructions
1. Combine garlic, oil, Dijon mustard, lemon juice, oregano, salt and pepper in a medium bowl. Place chicken in a gallon sized bag and pour marinade over them, refrigerate overnight.
2. Thread chicken and onion layers onto the skewers.
3. Heat an outdoor or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill about 5 minutes on each side, or until the center is no longer pink.
4. Serve with fresh lemon wedges.
Serving
Suggestions
1 skewer = 2 SP ~164 calories
Originally Submitted
8/3/2017
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