
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.