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Everyone loves these moist, super delicious Lemon, Garlic and Rosemary Chicken Skewers. They're great for entertaining, as all of the prep can be done ahead! A few weeks ago, I was asked to come up with a party menu that would be popular with both kids and adults alike.
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Ingredients requirements - Rosemary Lemon Chicken Skewers:
- Prepare 2 pounds of boneless skinless chicken breasts or thighs
- Give to taste salt
- Give to taste pepper
- You need 1/2 cup for fresh lemon juice
- You need 2 tbsp extra virgin olive oil
- Give 1 tbsp of lemon zest
- Give 1 1/2 tbsp of whole grain Dijon mustard, divided
- Give 1 tsp of honey
- Need 1 clove for fresh garlic, minced
- Get 1 tbsp fresh rosemary leaves, chopped
- Provide 8 - fresh rosemary stems (10-12 inches long each)
- You need 1/4 cup for mayonnaise
I also added a little whole grain Dijon to the marinade for kick, along with garlic and a touch of honey. Marinated in rosemary, these sweet and savory grilled chicken skewers are served with a delicious blackberry sauce. I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. These skewers are easy to make and absolutely delicious.
Rosemary Lemon Chicken Skewers making process:
- Cut chicken into 1-1 ½ inch chunks.
- Thighs will cook up juicier, breasts have less fat. Season lightly with salt and pepper. If using kosher chicken meat, go light on the salt, as the meat will already have some saltiness.
- Place chicken pieces into a shallow bowl.
- Rinse and dry the eight rosemary stems, then pull most of the leaves from the stem. Reserve 1-2 inches of leaves at the tip of each stem. These are your skewers.
- In a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well.
- Pour the marinade over the chicken pieces.
- Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.
- Remove marinated chicken from the refrigerator. Skewer the chicken chunks onto four of the rosemary skewers. Reserve the other four skewers.
- Generously grease your grill before preheating to prevent the chicken from sticking. Grill the skewers over a medium flame for 5 minutes per side. Cover the chicken as it cooks so that smoky rosemary flavor permeates the meat.
- Turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled. Cut a larger chunk open to check for doneness.
- When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers. Re-skewer them on the fresh rosemary skewers.
- To make the Dijon Mayonnaise, combine mayonnaise and the remaining ½ tbsp whole grain Dijon mustard in a small bowl; stir well.
- Serve as a dipping sauce with the grilled chicken skewers.
- Http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/
Make them as an appetizer or as a whole skewer if you want. You can cook these on the grill or in a skillet. How to Prep for Rosemary Lemon Chicken Juicy and flavorful rosemary chicken skewers are perfectly complemented with charred lemon and a delicious garlicky yogurt. Serve with orzo and naan, and Thread chicken on the skewers.
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