A very lemony and peppery chicken dish that so easy to make, it is perfect for a weekday meal. These chicken bites could be skewered and grilled, or pan fried on the stovetop.
*See Kitchen Notes for more information.
To marinate the chicken
To pan fry on stovetop
For kabobs
Preserved Lemon – If you don’t have preserved lemons, you could either make my quick preserved lemons the night before, or used the lemon zest and juice from half a lemon. If you don’t use preserved lemon, then I would recommend adding ¼ teaspoon or more salt to the marinade.
Garlic-Infused Oil – If you don’t have garlic-infused oil, the do what Annie does and use 1 Tbsp. olive oil and 2 to 3 minced garlic cloves.
Vermouth or White Wine – For a non-alcoholic substitution, you could use apple juice or chicken stock.
Cook Time – When using the stovetop method, the cook time will vary for different size pieces. Add the largest pieces to the skillet first and cook for 2 minutes, then add the rest of the chicken pieces. This will prevent the smaller pieces from overcooking.
Recipe author: MJ of MJ's Kitchen