Grilled Herb-Marinated Chicken Skewers with Fresh Zucchini Noodles
Get ready to elevate your grilling game with these Grilled Herb-Marinated Chicken Skewers. Infused with vibrant herbs and a hint of citrus, this dish is complemented perfectly by a side of fresh and crunchy zucchini noodles. This delectable recipe offers an enticing combination of flavors and textures that makes it a must-try for any meal. The true star of this dish is its herbaceous marinade, packed with mint, parsley, and a zesty lime punch that takes grilled chicken to a whole new level.
Selecting the freshest ingredients is key to achieving the best results. Opt for juicy limes, firm tomatillos, and vibrant herbs to create a marinade that not only enhances the taste but also keeps the chicken moist and tender. The addition of honey imparts a subtle sweetness that balances the tanginess of lime and the spice of red pepper, achieving a symphonic blend of flavors.
Prepping plays a pivotal role in the success of this dish. Marinate your chicken skewers for at least two hours, or overnight, to allow the flavors to permeate the meat thoroughly. This technique ensures each bite bursts with flavor. Using bamboo skewers soaked in water prevents them from burning on the grill, setting you up for a flawless grilling experience.
Achieve the perfect texture by slicing the mini sweet peppers thinly, tossing them with spiral-cut zucchini, and seasoning with pepper and olive oil, ensuring an evenly coated, crunchy complement to the savory skewers.
The secret to grilling these skewers lies in turning them frequently to achieve beautiful grill marks while maintaining the juiciness of the meat.
Ingredients
- 2 limes: Provides the necessary citrus punch that balances the rich flavors.
- ½ lb tomatillos: Adds a tart and slightly fruity component to the marinade.
- 2 cups fresh mint leaves: Contributes a refreshing and aromatic element.
- 1 cup fresh Italian parsley leaves: Introduces an earthy, slightly peppery flavor.
- ¼ cup presliced green onions: Boosts the marinade with a mild savory essence.
- 2 tablespoons honey: Balances the marinade's acidity with its natural sweetness.
- ½ teaspoon kosher salt, divided: Enhances and balances the dish's flavors.
- ¼ teaspoon crushed red pepper: Provides a subtle heat that ties the ingredients together.
- 1 clove peeled garlic: Adds depth with its pungent character.
- ½ cup + 2 tablespoons extra-virgin olive oil, divided: Ensures a smooth, cohesive marinade and enriches the zucchini noodles.
- 4 boneless, skinless chicken breasts (about 2 lb): Offers a hearty and lean protein base for the skewers.
- 6-inch bamboo skewers: Facilitate easy grilling and presentation.
- 2 red mini sweet peppers, thinly sliced: Adds vibrant color and fresh sweetness.
- 2 lb zucchini noodles: Create a light, low-carb side with great texture.
- ¼ teaspoon black pepper: Seasons the zucchini and balances the dish.
Step-by-Step Instructions
- Squeeze the juice from both limes to acquire approximately 2 tablespoons and set aside.
- Remove the husks from the tomatillos, wash thoroughly, and quarter them for easier blending.
- In a food processor or blender, combine the mint, parsley, green onions, lime juice, honey, ¼ teaspoon salt, crushed red pepper, tomatillos, and garlic.
- With the food processor running, slowly drizzle in ½ cup of olive oil, processing until the mixture is smooth and vibrant. Reserve half of this marinade for serving.
- Cut the chicken breasts into 1-inch chunks. Thread 3–4 pieces onto each bamboo skewer.
- Place the skewers in a shallow dish and pour the remaining marinade over them. Work with your hands to coat evenly, then let stand, covered, for at least 2 hours or overnight in the refrigerator.
- Before grilling, preheat your grill to medium heat. Soak skewers briefly if you haven't already.
- While the grill heats, slice the mini red peppers thinly.
- In a medium bowl, toss together the sweet peppers, spiralized zucchini, the remaining 2 tablespoons of olive oil, the remaining ¼ teaspoon of salt, and black pepper until well coated.
- Remove the skewers from the marinade, ensuring all excess is wiped off to avoid flare-ups on the grill. Discard the used marinade.
- Grill the skewers for 12–14 minutes, rotating often, until the chicken is grill-marked and reaches an internal temperature of 165°F.
- Once cooked, serve the chicken skewers hot with the reserved fresh herb marinade drizzled over for an extra punch of flavor. Serve alongside the zucchini noodle mix for a refreshing complement.
Tips for Troubleshooting
- Chicken too dry? Check your grill temperature; it might be too high. Lower it slightly and ensure the chicken is marinated thoroughly before grilling.
- Zucchini noodles seem soggy? Lightly salt them and let drain on paper towels for about 30 minutes before tossing with other ingredients.
- Struggling with uncooked chicken? Cut the pieces smaller to ensure they cook through more evenly.
- Too hot from red pepper flakes? Serve with a dollop of yogurt to balance the heat.
Ideas for Pairing with the Recipe
- Side Dishes: A light garden salad with a citrus vinaigrette pairs beautifully, echoing the lime notes in the dish while providing a refreshing contrast to the protein-rich skewers.
- Drinks: A chilled Sauvignon Blanc or a refreshing iced herbal tea can elevate the meal with their crispness and citrus notes.
- Desserts: Finish with a light, fruit-based dessert like a mixed berry sorbet, which complements the herbaceous, zesty notes of the main dish.
How to Store Properly
- Refrigeration: Store leftovers in an airtight container and refrigerate. They will remain fresh for up to 3 days. For storing herbs and other ingredients separately, always ensure a dry, cold space.
- Freezing: While the marinade can be prepared ahead and frozen separately, grilled chicken should be used within 1–2 weeks for best quality. Thaw in the fridge overnight and reheat gently in a pan to prevent drying.
FAQs
- Can I substitute regular onion for green onions in the marinade? While possible, using green onions maintains the bright, fresh flavor profile. Regular onions can be sharper, so perhaps reduce the amount slightly.
- Is it necessary to grill the chicken? Grilling imparts a smoky flavor and seals in the marinade's rich tastes, but you can also broil them in the oven if a grill is unavailable.
- How do I keep zucchini noodles fresh for later use? Store the noodles raw and toss with olive oil and seasoning fresh before serving to maintain crispness.
- Can I use the marinade with other proteins? Absolutely! This marinade pairs well with shrimp, beef, or even tofu for a vegetarian option.
