Categories: Sonoma Lunch_Dinner Phase 1

Ingredients

• 2 pounds skinless, boneless chicken breast halves
• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 3 or 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Cut chicken into 1-inch cubes. Place in a self-sealing plastic bag set in a shallow dish. In a small bowl stir together lemon juice, oil, garlic, salt, and pepper. Pour over chicken; close bag. Marinate in the refrigerator for 1 hour.

2. Drain chicken, discarding marinade. Thread chicken pieces on six to eight 12-inch skewers. Preheat broiler. Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is no longer pink, turning once halfway through broiling.

3. To grill: For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling and brushing with marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)

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