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Buttermilk-Herb Chicken Kabobs

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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

  1. In large bowl, combine chicken and remaining ingredients. Cover and refrigerate 1 hour or up to 4 hours. Remove from marinade, discarding marinade.

  2. 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.