Juicy Lemon Parmesan Chicken Skewers

Ingredients

• 1.5 lb chicken breast or thighs (cut into chunks)
• 2 tbsp mayonnaise
• olive oil (for marinade)
• 3 garlic cloves (grated)
• 1 lemon zest (zest of 1 lemon)
• paprika (to taste)
• Cajun seasoning (to taste)
• oregano (to taste)
• salt and black pepper (to taste)
• 4 tbsp butter (for lemon garlic butter)
• 1.5 garlic clove (grated; 1-2 cloves)
• 0.75 lemon zest (zest of 1/2–1 lemon)
• lemon juice (to taste)
• 2.5 tbsp fresh parsley (chopped; 2-3 tbsp)
• pinch salt
• 1 cup polenta
• 4.125 cup chicken stock (or hot water; 4-4 1/4 cups)
• 3.5 tbsp butter (for polenta; 3-4 tbsp)
• 0.875 cup parmesan (grated; 3/4-1 cup)
• black pepper (to taste)
• 1.5 corn (grilled; 1-2 ears)

Steps

1. 1

   In a large bowl, mix the chicken chunks with mayonnaise, a drizzle of olive oil, 3 grated garlic cloves, zest of 1 lemon, a squeeze of lemon juice, paprika, Cajun seasoning, oregano, salt, and black pepper.

2. 2

   Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.

3. 3

   After marinating, thread the chicken chunks onto skewers.

4. 4

   To make the polenta, bring the chicken stock (or water) to a simmer in a medium pot.

5. 5

   Slowly whisk in the polenta to avoid lumps. Cook on low heat for about 20 minutes, stirring often, until thick and creamy.

6. 6

   Stir in the butter, grated parmesan, and black pepper. If the polenta becomes too thick, loosen it with a splash of hot water. Keep warm on low heat.

7. 7

   Prepare the lemon butter sauce: Melt 4 tbsp of butter in a small pan. Add the grated garlic and cook for 20–30 seconds until fragrant.

8. 8

   Turn off the heat and stir in the lemon zest, lemon juice, chopped parsley, and a pinch of salt.

9. 9

   Cook the chicken using your preferred method. For Air Fryer: Preheat to 400°F (200°C) and air fry for 11–14 minutes, flipping halfway through, until golden and cooked through.

10. 10

    For Grill: Heat grill to medium-high and grill skewers for 10–14 minutes, turning occasionally, until charred and cooked through.

11. 11

    Brush the hot skewers generously with the lemon parsley butter sauce.

12. 12

    Sprinkle extra parmesan over the top of the skewers so it melts slightly, then finish with extra parsley and a squeeze of fresh lemon.

13. 13

    To serve, spread a generous portion of creamy polenta on each plate. Top with the chicken skewers and add the grilled corn (or other chosen veggies) on the side.

14. 14

    Spoon any remaining butter sauce over the chicken and polenta. Serve immediately.

Notes

You can substitute the corn for other grilled vegetables like asparagus, green beans, zucchini, or broccoli. If the polenta sits too long and stiffens, whisk in a little more hot stock or water before serving.

Nutrition per serving

• main
• chicken
• dinner
• summer
• air fryer
• grilled
• polenta