1 1/2 lbs organic free-range boneless skinless chicken thighs, trimmed and ut into 40 pieces 1 medium red bell pepper, cut into 16 pieces 2 tbsp extra-virgin olive oil 1 garlic clove, minced 1 tsp dried oregano 1/2 tsp dried basil 3/4 tsp sea salt 1/4 tsp ground black pepper lemon wedges for serving
Combine the chicken, bell peppers, oil, garlic, oregano and basil in a bowl. Refrigerate 30 minutes. Then preheat the broiler and lightly oil a broiler pan.
Remove from the refrigerator and alternately skewer 5 chicken pieces and 4 bell pepper pieces onto each of 8 skewers. Season with salt and pepper and place skewers on the prepared pan. Broil chicken 5 inches from the heat source until cooked through, about 8-10 minutes, turning every 2 minutes. Serve skewers with lemon wedges.
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