Grilled Chicken Skewers
Featuring Salty Provisions LEMON+DILL Flaky Sea Salt
Fire up the grill and the oven because this is one of those simple dinners you'll want to make on repeat.
Juicy chicken is marinated with fresh lemon, olive oil, garlic, and Salty Provisions LEMON+DILL FLAKY SEA SALT, then grilled until perfectly charred. On the side, cauliflower gets roasted until golden and crispy with olive oil, fresh lemon, dill, and another generous helping of LEMON+DILL FLAKY SEA SALT.
Together, you've got a bright, savory meal with plenty of lemony, herby flavor and very little fuss. Serve the skewers straight off the grill with the crispy cauliflower, then add pesto or a lemony yogurt sauce for dipping or drizzling.
Pro tip: Save some LEMON+DILL FLAKY SEA SALT for the finish. That last pinch over the hot chicken and roasted cauliflower gives you little pops of flaky salt, lemon, and dill that bring the whole plate together.
Pro tip: Don't skip that final pinch of LEMON+DILL FLAKY SEA SALT. Seasoning before grilling builds flavor, but finishing afterward gives you those little pops of flaky salt, lemon, and dill in every bite.
Serves: 4
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Ingredients
Grilled Chicken Skewers:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5” pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 ½ tsp Salty Provisions LEMON+DILL Flaky Sea Salt (plus extra for finishing)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Wooden or metal skewers
- Optional: bell peppers and/or onions
Roasted Cauliflower:
- 1 large head cauliflower, cut into bite-size florets
- 2–3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1½–2 tablespoons Salt Provisions Lemon + Dill Seasoning, divided
- 2 tablespoons fresh dill, chopped
- ½ fresh lemon, for finishing
Directions
Marinate the Chicken
In a large bowl, combine chicken pieces with olive oil, lemon juice, zest, garlic powder, onion powder, black pepper, and LEMON+DILL Flaky Sea Salt.
Toss well to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Skewer the Chicken
Thread marinated chicken and vegetables onto skewers.
If using wooden skewers, soak in water for about 10 minutes to prevent burning.
Prepare the Cauliflower
Preheat oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
Cut the cauliflower into evenly sized florets. Spread them out on the sheet pan in a single layer. Try not to overcrowd the pan—this helps the cauliflower roast rather than steam.
Drizzle the cauliflower with 2–3 tablespoons of olive oil. Toss the florets directly on the pan until they are lightly coated.
Drizzle 1 tablespoon of fresh lemon juice and 2 tablespoons fresh dill, chopped, over the cauliflower and toss again.
Sprinkle approximately 1½ tablespoons of Salt Provisions Lemon + Dill Seasoning evenly over the cauliflower. Toss well so the seasoning coats the florets.
Spread the cauliflower back into an even layer, leaving a little space between the pieces. Roast at 425°F for 25–30 minutes, or until the edges are golden brown and crispy.
Around the halfway point, give the cauliflower a good toss so multiple sides can brown. Continue roasting until the florets are tender inside and nicely caramelized around the edges.
Grill the Chicken
Grill over medium-high heat for 10–12 minutes, turning occasionally, until nicely charred and fully cooked (internal temp 165°F).
Remove from grill and finish with a pinch of LEMON+DILL Flaky Sea Salt for extra pop.
Serve
Garnish with extra fresh dill, lemon wedges, and another light sprinkle of Salty Provisions LEMON+DILL Flaky Sea Salt if desired.
Drizzle with your favorite pesto or dip in a fresh lemony yogurt sauce.
PRO TIP: Serve immediately while the cauliflower is hot and crispy. The combination of roasted cauliflower, bright lemon, fresh dill, and the savory seasoning makes this an easy side dish or a great addition to bowls, salads, or grilled meats.
