Grill small chicken fillet skewers with pods pepper shishito. Pre-grease chicken pieces with a mixture of lemon juice, olive oil and spices. So thanks to citric acid meat during frying does not lose moisture and remains juicy and tender. In addition, it acquires a delicate citrus aroma, which in combined with the aroma of the grill makes the meat incredibly delicious. AT as a vegetable side dish for chicken with skewers with it fry the pepper shishito. After all, when frying on an open fire it the sweet-spicy taste reveals even better. This combination is ideal for fast and tasty barbecue, which is not requires long pickling. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. 4 cm chicken breast fillet.
- 2 tbsp. l olive oil
- 2 tbsp. l lemon juice
- 1 clove garlic, grated
- 24 – 30 small peppers shishito
- 1.5 tsp chopped thyme
Recipes with similar ingredients: chicken breasts, lemon juice, garlic, chili, thyme
Recipe preparation:
- Preheat the grill to moderate heat and grease the grill vegetable oil. In a large bowl, combine chicken with olive oil, lemon juice, thyme, garlic, 0.5 tsp salt and a little black pepper. Then plant the pieces Chicken with peppers is sewn into 8 skewers 25 cm long.
- Grill skewers by covering the grill and turning periodically skewers, about 10 minutes, until the chicken is ready and the peppers get charred.
