14 boneless chicken thighs
1 teaspoon paprika
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon white sugar
1 teaspoon garlic powder
4 cups diced onion
1 pound sliced mushrooms
1/2 cup diced celery
1/2 cup diced celery
2 teaspoons dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat grill for HIGH heat, lightly oil grate.
Lightly oil grate.
Arrange chicken thighs on skewers. Place chicken on grill over grill heat. Cook 4 to 6 minutes on each side, until chicken is golden brown and juices run clear. Drain excess fat.
Place lemon juice in saucepan and pour over chicken thighs. Sprinkle with parsley and salt and pepper to taste. Cover and cook over medium heat for 5 minutes. Serve hot.