Lemon-Garlic Chicken and Tomato Kebabs + Basil Chimichurri

Ingredients:

3 cloves garlic, minced
3 tbsp olive oil
1 tbsp lemon zest + 1 tbsp lemon juice
1 tsp honey
1 tsp coarse salt
1/2 tsp ground pepper
1/2 tsp red pepper flakes
2 lb boneless chicken thighs
1 pint cherry tomatoes

Chimichurri:

1 1/4 oz fresh basil
1/4 cup flat leaf parsley
1/3 cup olive oil
2 tbsp red  wine vinegar
1 garlic clove, grated
Salt and pepper to taste

Instructions:

Whisk together garlic, oil lemon zest, lemon juice, honey, salt, pepper, and red pepper flakes. Prick chicken on all sides, then cut into 2 inch chunks. Add to marinade and let sit for 5 minutes.

Combine basil, parsley, olive oil, vinegar, garlic, a pinch of salt and black pepper in a blender and pulse until coarsely chopped. Check seasonings and adjust as needed. Pour into a serving bowl for later.

Thread chicken into skewers, then tomatoes on separate ones, having a small gap between each piece. Brush tomatoes with oil and sprinkle with salt.

It’s preferable to use a grill but I’m using a grill pan most likely to cook the kebabs. Preheat a grill pan on medium high heat for about 5 minutes or until very hot. Grill chicken for about 10 minutes, 5 for the tomatoes, turning to brown on all sides.

Serve with sauce.

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