Honey Lemon Chicken Skewers and Mediterranean Farro Salad

There's something about using the grill that turns regular food into spectacular food. The children love to eat things that have been grilled. Putting it on a skewer makes it even more fun! This meal was a huge hit. The children weren't as excited about the Farro Salad, but I LOVED it and it make a great lunch the next day. 

Honey Lemon Chicken Skewers, Mediterranean Farro Salad, Roasted Veggie of Choice

BE SURE TO SOAK SKEWERS (12) IN WATER FOR AT LEAST 30 MINUTES PRIOR TO THREADING CHICKEN ON

HONEY LEMON CHICKEN

For the marinade:

6 Tbsp fresh lemon juice (divided in half)

1 Tbsp chopped garlic

1 tsp Himalayan or kosher salt

1/2 tsp black pepper

2 pounds chicken breasts cut into small-medium pieces

1/2 cup raw honey

1 Tbsp hot sauce

In a large bowl, combine 3 Tbsp of the lemon juice, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for up to 4 hours.

In a small bowl, combine the remaining 3 Tbsp lemon juice, honey, and hot sauce.

Prepare the grill for direct and indirect cooking over medium heat.

Thread about 8 pieces of chicken on each bamboo skewer.

Brush the cooking grates clean. Cook the skewered chicken over direct medium heat for 3-4 minutes, turning once. Then move the chicken to indirect heat and cook until the meat is no longer pink, 15-20 minutes, basting with the honey mixture once or twice during the last 10 minutes of grilling time. Keep the lid closed as much as possible during grilled. Remove from the grill and brush once more with the glaze.

FARRO SALAD (can be made earlier in the day and refrigerated, take out about 30 minutes prior to serving)

1 Cup Farro-cooked according to package directions.

1 pound of tomatoes chopped

1/2 sweet or red onion chopped

1 TBSP dried parsley

1 garlic clove, choped

2 Tbsp balsamic vinegar (or 2 Tbsp cider vinegar mixed with 2 tsp sugar)

1/4 Cup olive oil

salt and pepper to taste

In a large bowl, combine farro, tomatoes, onions, and parsley. In a small bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss again. Serve at room temperature.

ROASTED VEGGIES

Drizzle veggies with olive oil, sprinkle with salt, pepper, and oregano and roast in the oven at 425 for about 20 minutes.