Lemon-Marinated Chicken and Olive Skewers

Ingredients

• 6 ounces olives black pitted drained canned
• 0.5 teaspoon ground pepper black
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 2 tablespoons olive oil extra-virgin
• 6  chicken thighs boneless skinless cut into 1 1/2-inch pieces

Equipment

• bowl
• grill
• skewers

Directions

1. In a medium bowl combine the marinade ingredients.
2. Add the chicken thigh pieces and toss to coat thoroughly.
3. Let the chicken marinate at room temperature for 5 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350 to 450F).
5. Thread the chicken pieces onto skewers, alternating chicken pieces with olives.
6. Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
7. Remove from the grill and let rest for 3 to 5 minutes.
8. Serve warm.
9. Note: If using bamboo skewers, soak in water for at least 30 minutes.