2 large chicken breasts - cut into long strips (3-4 per breast)
1/3 cup olive oil
zest of 1 lemon
3-4 garlic cloves
small handful of, flat leaf parsley
1 TBSP lemon juice
1 TBSP white balsamic vinegar
2 tsp sea salt
1 tsp pepper
Blend olive oil, lemon zest & juice, garlic, parsley, white balsamic vinegar and seasoning in a blender or food processor. Add to a large ziplock bag along with the chicken strips, close the bag and squish around to coat the chicken evenly. Refrigerate 2-8 hours.
If using wooden skewers, soak in water for at least 20 minutes before your ready to cook.
Thread chicken onto skewers and grill 8-12 minutes - until chicken is cooked through. Serve immediately. I put mine over salad!
This counts as a RED container (portion size depends on the size of your chicken breasts) and half a teaspoon as most of the marinade stays in the bag.