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250ml Tuscan Infused Olive Oil Blend – Mediterranean essence
Garden Infuzions

Grilled Chicken Skewers with Tuscan Infused Olive Oil Blend

Juicy grilled chicken skewers get a rich, earthy Tuscan lift from Garden Infuzions Tuscan Infused Olive Oil Blend, with colorful vegetables and a bright lemon finish.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1 1/2-inch pieces
  • 1/4 cup Tuscan Infused Olive Oil Blend
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium zucchini sliced into 1/2-inch rounds
  • 1 red bell pepper cut into 1 1/2-inch pieces
  • 1 yellow bell pepper cut into 1 1/2-inch pieces
  • 1 small red onion cut into 1 1/2-inch pieces
  • 1 lemon cut into wedges for grilling
  • 2 tablespoons chopped fresh parsley for serving

Equipment

  • 1 Grill Gas or charcoal grill heated to medium-high
  • 8 Skewers Metal skewers or soaked wooden skewers
  • 1 Large mixing bowl For marinating the chicken
  • 1 Tongs For turning skewers safely
  • 1 Instant-read thermometer To confirm chicken reaches 165°F

Method
 

Instructions
  1. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
  2. In a large bowl, whisk together the Tuscan Infused Olive Oil Blend, lemon juice, lemon zest, minced garlic, kosher salt, and black pepper.
  3. Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for 30 minutes.
  4. Preheat the grill to medium-high heat, about 400°F, and clean and oil the grates.
  5. Thread the marinated chicken, zucchini, bell peppers, red onion, and lemon wedges onto skewers, alternating ingredients and leaving a little space between pieces for even heat circulation.
  6. Place the skewers on the hot grill and cook for 10 to 12 minutes, turning every 3 minutes, until the chicken is lightly charred and reaches 165°F in the thickest pieces.
  7. Transfer the skewers to a platter and rest for 5 minutes so the juices settle.
  8. Squeeze the grilled lemon wedges over the skewers, sprinkle with chopped parsley, and serve warm.

Notes

Chicken thighs can be used instead of chicken breasts; keep the pieces the same size and cook to 165°F. For the best texture, marinate the chicken for 30 minutes to 2 hours rather than overnight.

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