• Take 2-3 whole chicken breasts and pat them dry with paper towel.
• Cut up the chicken breasts into equal sized cubes - this way they finish at around the same time.
• Place into a ziplock bag to marinate.

Make Lemon Herb Marinade

• Combine in a mixing bowl the ingredients in the specified quantities.
  1/4 cup Neutral Oil, 2 whole Lemons, zest and juice, 1 tsp garlic powder, 1 tsp dehydrated oregano, 1 tsp thyme, 1 tsp rosemary, 1 tsp kosher salt, 1 tsp cracked black pepper
• Pour marinade into the storage bag with the chicken and massage marinade into meat.

  Put into you refrigerator for ~2-6 hours.

  The longest I'd marinate with this much lemon juice is 1 day; Any longer and you risk ruining the meat and turning the chicken mushy.
• If you're using bamboo skewers, soak in water while the chicken marinates.

Get Your Grill to ~350-400F

• Skewer the chicken.
• Once your grill is ready, put skewered chicken on the grill grates.
• I prefer to flip often to avoid burning the meat.

  Our goal is to brown the meat, not burn it - flipping frequently evens out the cook and avoids burning.

  Every minute or so, flip the skewers.
• Flip for about 8-10 minutes until done - or roughly ~155-165F in the thickest piece.
• Once done, allow to rest for ~5 minutes and then enjoy!