Herb marinated chicken skewers are a great dish to serve when you’re entertaining because they’re easy to prepare, taste great and look lovely on a plate.
Let that be a lesson to you – always make extra, just in case. (It’s delicious cold the next day too.)
Feel free to play around with the proportions in the marinade, depending on how seasoned you like your chicken. I often use extra garlic, ginger and herbs but wanted to share the recipe as I received so you can decide.
Over the years we have used the marinade with salmon and tofu in place of chicken and haven’t been disappointed yet. I’m sure it would be tasty with pork too.
Easy Herb Marinated Chicken Skewers
3 medium chicken breasts cut into strips or cubes. Can also use chicken thighs.
- ¼ cup soy sauce
- 3 Tbsp dry white wine
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp. dried fines herbes or a mixture of tarragon, parsley, chervil and chives
- 1 tsp (generous) grated fresh ginger
- 1 large clove of garlic, minced
- 1 ½ Tbsp. minced onion
- A few grinds of black pepper
- Combine marinade ingredients and toss with chicken.
- Refrigerate in a covered dish or zip lock bag and let marinate for a few hours.
Thread on wooden skewers that have been soaked in water for 20-30 minutes.
Grill over medium heat until done, or broil.
Choose naturally raised chicken for a healthier, hormone and antibiotic-free meal.
Bamboo skewers can be composted.