Sunday, November 13, 2011

Lemon Dill Chicken Skewers and Roasted Red Potatoes

So, I had a ton of wooden skewer sticks left over from the kids birthday party fruit kabobs that I made, so I searched for a easy way to put the leftover skewers to good, I felt like grilling! I found this recipe for the lemon dill chicken on this site . This blog has some amazing recipes, and they all seem pretty simple and easy....beautiful pictures too!

I've heard you're supposed to soak the wooden skewers in water prior to grilling to keep them from I did, for about 30 minutes. They still got pretty charred from the grill, and a few actually broke it half, but all was well, because the chicken came out perfectly. I served this with roasted red potatoes (recipe to follow) and some cheesy cauliflower...yummy! The kids actually loved this chicken too! They, of course, dipped theirs in ketchup. Kevin and I ate the chicken by itself, but if I make these again, I want to find a good dipping sauce to go along with the chicken. This is the perfect meal to sit out on the patio, balcony, deck, or whatever you have, and enjoy your dinner in this beautiful weather....because it won't last long!

Lemon Dill Chicken Skewers

You will need:

-2 lbs boneless, skinless chicken breasts ( I actually bought about a pound and a half of chicken tenders...they were easier to cut into chunks)

-2 tablespoons olive oil

-juice from 1 large lemon

-2 teaspoons dried dill

-1 1/2 teaspoons kosher salt

-1/2 teaspoon ground black pepper

-wooden skewers

*Heat grill to med-high heat.

*Cut chicken into 1 inch cubes and place into a bowl.

*Add olive oil and lemon juice to chicken and begin massaging chicken with your hands for 30 seconds

*Add dill, salt, and pepper to chicken and continue massaging for 30 more seconds.

*Skewer 6-8 pieces of chicken on each stick. Carefully pour some olive oil onto some paper towels, and using tongs, grease the grill with the olive oil soaked paper towels.

*Place chicken skewers on the grill and cook for 10 minutes, turning over once halfway through (5 minutes on each side)

Here's my favorite way to do roasted red potatoes....these are so easy and soooo good. They are a perfect side for any dish and require very little time or effort. And did I mention that they are crispy? That's the best part:)

Roasted Red Potatoes with Rosemary and Garlic

You will need:

-a few pounds of small red potatoes, washed well

-extra virgin olive oil

-kosher salt or sea salt

-ground black pepper

-garlic salt (I used a garlic sea salt grinder), either one would work

-3-4 sprigs of fresh rosemary, cut and chopped up finely

*Cut potatoes into halves and then quarter them. Put potatoes into a large bowl and drizzle on a good amount of olive oil. Generously add the salt, pepper, garlic salt. Sprinkle in the rosemary, and toss with your hands to combine everything. Spread potatoes out on a foil line baking sheet and bake on 425 for 20-25 minutes, until potatoes are slightly golden and crispy. Sprinkle with a little remaining kosher salt when they come out of the oven. Enjoy!

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