Green Peppercorn Grilled Chicken Skewers with Lemon-Herb Marinade

1.In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and black pepper to create the marinade.

2.Add the cubed chicken breasts to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably up to 6 hours, allowing the flavors to penetrate the meat.

3.If using wooden skewers, ensure they have been soaking in water for at least 30 minutes prior to assembly to prevent burning.

4.Preheat your grill (gas or charcoal) to medium-high heat (approximately 200°C to 230°C). Lightly oil the grates to prevent sticking.

5.Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece to ensure even cooking.

6.Place the skewers on the hot, oiled grill. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 74°C/165°F) and shows nice char marks.

7.While the skewers are finishing cooking, lightly crush the green peppercorns using the back of a spoon or a mortar and pestle; they should be cracked, not ground into a powder.

8.Remove the cooked skewers from the grill and immediately arrange them on a serving platter.

9.Sprinkle the crushed green peppercorns evenly over the hot chicken skewers, followed by a garnish of fresh chopped parsley.

10.Serve immediately as an appetizer or light main course.