This low sodium grilled chicken is quick and easy to make. Instead of trying to struggle with cooking and not burning vegetables that have been added to the skewers, just serve the chicken with a low sodium salad for a healthy meal.

(4 servings: mg. sodium per serving)

1-1/4 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 large clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon salt

Prep. Instructions

1. Make marinade by combining lemon juice and the next 7 ingredients in an 8 x 8 x 2 inch dish. Add chicken cubes; turn over several times to cover with marinade.
2. Cover dish and refrigerate for 1-1/2 hours, turning chicken over once.

Cooking Instructions

1. Lightly oil a grill; preheat to 350 degrees.

2. While grill heats, thread 4 metal skewers with 1/4 of the chicken cubes on each skewer. Baste chicken with leftover marinade.

3. Place skewers on the grill. Cook 6 minutes. Turn skewers over, and cook 6 more minutes, or until chicken is no longer pink inside. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds