SERVES 4 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
3 tbsp. fresh lemon juice plus 1 lemon, cut into 8 wedges
3 tbsp. olive oil
2 tsp. minced garlic
2 tsp. minced fresh thyme (or ¾ tsp. dried)
2 tsp. minced fresh oregano (or ¾ tsp. dried)
½ tsp. salt
¼ tsp. freshly ground black pepper
½ lb. small new potatoes or red boiling potatoes, quartered
1 ¼ - 1 ½ boneless skinless chicken breasts, cut into 1 ½" cubes
1 small green bell pepper, cut into 1 ½" pieces
1 small red or yellow bell pepper, cut into 1 ½" pieces
DIRECTIONS
Combine lemon juice, olive oil, garlic, thyme, oregano, salt and pepper in a bowl; set aside. Cook potatoes in boiling salted water to cover in a saucepan until just tender (about 20 min.); drain and let cool. Meanwhile, combine chicken with 2/3 of the marinade in a self-sealing bag. Let marinate, refrigerated, for 1 hr., turning once. When potatoes are cool, combine with bell peppers in a bowl; toss with remaining 1/3 marinade. Preheat grill; thread marinated chicken, potatoes and peppers onto skewers; discard marinade. Grill over medium-high heat, covered, on a gas grill or 4-6" from coals on a charcoal grill, turning every 4-5 min. until chicken is no longer pink in the thickest portion when cut with a knife (16-20 min.). Place lemon wedge on end of each skewer; serve.
