I am so ready for summer! It’s by far my favorite season.
And nothing smells like summer as the sizzling and enticing barbecue’s aroma, with its smoky fragrance that makes your mouth water and your stomach growl with pleasure.
So here is a recipe for these summer-classic bacon-wrapped chicken kabobs to kick off this year grilling season.
This recipe is quite easy to pull together. But make sure to follow these few simple steps so you won’t end up with a dry and tasteless meal.
One of the most important thing to keep your chicken juicy and tender is the marinade. In today’s marinade I use MazolaⓇ Corn Oil mixed with lemon juice, fresh sage and lots of garlic of course.
Because I’ll be grilling the chicken, it’s recommended to use an oil with a high smoking points, like Mazola Corn Oil. Also, Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.
For this recipe, all you have to do is mix the oil with the garlic, lemon juice, sage, salt and pepper. Cut the chicken in pieces, toss with the marinade, and let rest for a minimum of 30 minutes, or as much time as you have! Longer is best.
You can use boneless skinless chicken breast like I did, or boneless thighs are a great alternative too.
Wrap each piece of chicken with half a slice of pancetta or thin cut bacon. Thread adding some sage leaves, and pieces of colorful peppers (or other veggies if you like).
Remember, if you are using an outdoor grill, make sure to soak your wooden skewers in water for about 20 minutes to avoid burning them.
Once the grill is hot, cook for about 10 minutes on both sides, depending on the size of your chicken pieces.