Herb-Lemon Merinade for Chicken Kebabs


This is modified from Cook’s Illustrated. Makes enough for 2 pounds of chicken. We often keep a marinated bag in the freezer for easy dinners.

  • 3 Tbsp. olive oil
  • 1 Tbsp. minced fresh herbs, such as tarragon, chives, basil, or parsley
  • 1 Tbsp. lemon juice
  • 3 med. garlic cloves, minced or pressed through garlic press (about 1 Tbsp.)
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  1. Whisk together ingredients in medium bowl.
  2. Place marinade and chicken in gallon-sized zipper-lock bag; press out as much air as possible and seal bag.
  3. Marinade overnight or at least 4 hours. Flip bag halfway through to ensure that chicken marinates evenly.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s