Lemon-Fennel Chicken Skewers
- 1 Tbs. fennel seeds
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1/4 cup honey
- 1/3 cup olive oil
- 4 tsp. salt
- 3 lb. boneless, skinless chicken breasts or thighs, cut
into 1-inch cubes
- 2 lemons, halved lengthwise and cut into 1/8-inch-thick
- Steamed asparagus for serving
Thread 1 piece of chicken and 1 folded lemon slice on a wooden skewer, followed by 2 pieces of chicken, 1 folded lemon slice and 1 piece of chicken. Repeat to make the remaining skewers.
Preheat an indoor electric grill to 400°F for 10 minutes according to the manufacturer's instructions. Arrange the skewers on the grill and cook, turning twice to grill-mark all sides, about 8 minutes for breast meat and 10 minutes for thigh meat.
Transfer the skewers to a platter, cover loosely with aluminum foil and let rest for 5 minutes before serving. Serve with steamed asparagus. Serves 6.