Ingredients
| 1 | pound boneless, skinless chicken thighs, cut into 1½-inch pieces |
| 4 | large green onions, cut into 2-inch pieces |
| ½ | cup buttermilk |
| 1 | tablespoon fresh rosemary leaves, chopped |
| 1 | tablespoon grated lemon peel |
| 2½ | teaspoons HERB-OX® Granulated Chicken Bouillon |
| 2 | teaspoons fresh thyme leaves, chopped |
| ½ | teaspoon freshly ground pepper |
Directions
In large bowl, combine chicken and remaining ingredients. Cover and refrigerate 1 hour or up to 4 hours. Remove from marinade, discarding marinade.
Place chicken and green onion on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 350°F. Grill kabobs 3 to 5 minutes per side or until chicken is cooked through.
Featured In
Stories
Summer’s Last Hurrah
Before the grill goes back in storage for the season, try out these summer favorites
Let’s Get Cooking