Grilled Chicken with Lemon Garlic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 boneless, skinless chicken breasts, cut into 1-inch chunks
02 -
2 bunches of asparagus, rinsed and trimmed
03 -
1/2 cup olive oil
04 -
2 teaspoons minced garlic
05 -
1 tablespoon hot sauce (optional, e.g., Sriracha)
06 -
1/2 cup low-sodium soy sauce
07 -
Juice of 1/2 lemon
08 -
1 teaspoon salt, or to taste
09 -
1 teaspoon fresh cracked black pepper
10 -
2 teaspoons onion powder
11 -
1 tablespoon minced parsley
12 -
Crushed red chili pepper flakes (optional)
13 -
Slices of lemon, for garnish
# Instructions:
01 -
Cut chicken breasts into 1-inch sized chunks. In a mixing bowl, combine olive oil, soy sauce, hot sauce, lemon juice, minced garlic, salt, pepper, and onion powder. Reserve half the marinade and use the remaining half to marinate the chicken chunks for at least 15 minutes or up to overnight in the refrigerator.
02 -
Wash and trim the asparagus ends. Blanch asparagus in boiling water for 2 minutes, then transfer to an ice water bath to stop the cooking. Drain and set aside. For thin asparagus, this step can be skipped.
03 -
Thread four to five pieces of marinated chicken onto a metal or bamboo skewer. Repeat until all chicken is used, and set skewers aside.
04 -
Preheat the outdoor grill. Grill the chicken skewers until fully cooked, brushing with olive oil during the process. Place asparagus on the grill and cook until they develop charred marks, turning occasionally.
05 -
Remove the chicken skewers and asparagus from the grill. Serve immediately, garnished with red chili pepper flakes, minced parsley, lemon slices, and the reserved marinade. Enjoy!
# Notes:
01 -
Blanching the asparagus ensures even cooking on the grill.