Spicy Lemon Chicken Kabobs

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• ¼ c lemon juice
• 4 T olive oil, divided
• 3 T white wine
• 1½ t crushed red pepper flakes
• 1 t minced fresh rosemary
• 1½ lbs. boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium lemons, halved
• 1 T minced chives

Directions

1. In a large shallow dish, combine lemon juice, 3T oil, wine, pepper flakes, and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
2. Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers.
3. Preheat Bravo and set to bake at 350°F. Place kabobs in baking pan. Insert Probe into largest piece of chicken. Set Probe to 165°F. Bake at 350°F 10-12 min. until an internal temperature of 165°F is reached. Remove skewers to platter and cover.
4. Place lemons in baking pan cut side up. Set Bravo to broil at 500°F (TOP only). Cook until lightly browned, 8-10 min.
5. Squeeze lemon halves over chicken. Drizzle with remaining oil, sprinkle with minced chives. Serve kabobs with charred lemon halves on the side.