This Spanish-inspired tapas dish with olives and lemon makes a great light summer meal or a party appetizer for friends and family.
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
| ¼ cup | olive oil |
| 2 Tbsp | olive oil |
| ¼ cup | garlic, mashed |
| 4 | cloves garlic, mashed |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | finely chopped fresh thyme |
| 1 tsp | paprika |
| 1½ | boneless skinless chicken breasts, cut into 1-inch chunks |
| ½ | baguette, halved lengthwise |
| 1 Tbsp | chopped fresh parsley |
| 1 cup | whole green olives |
| 6 | lemon wedges, for serving |
Preheat grill to medium-high heat; grease grates well.
In medium bowl, whisk together 1/4 cup oil, lemon juice, garlic, Roasted Chicken Base, thyme and paprika. Add chicken, toss to coat and marinade in the refrigerator for 12 to 15 minutes.
Thread chicken evenly onto skewers (discard marinade).
Grill chicken skewers, turning once, for 12 to 15 minutes or until chicken is well marked, cooked through and an instant-read thermometer registers 165˚F. Transfer skewers to large plate.
Meanwhile, grill baguette halves for 3 to 5 minutes or until lightly charred and toasted. Drizzle with remaining oil.
Garnish skewers with parsley and serve with grilled baguette, olives and lemon wedges.
Tips: If using bamboo skewers, soak in water for 15 to 20 minutes before threading to prevent charring on the grill. Substitute paprika with smoked paprika if desired.