1 tablespoons fresh thyme leaves, or 1 teaspoons dried
6 medium garlic cloves, minced
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes
For the skewers:
4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers
1 large red bell pepper seeded and cut into 1 ½-inch cubes
1 medium red onion cut into 1 ½-inch cubes
8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)
Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
Preheat gas grill to 400°F.
Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.
This simple marinade works great for any kind of chicken pieces from whole boneless, skinless to bone-in thighs and legs. Adjust grilling time to allow for larger pieces.
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