Rosemary Lemon Chicken Skewers
Rosemary Lemon Chicken Skewers

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, rosemary lemon chicken skewers. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Rosemary Lemon Chicken Skewers is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Rosemary Lemon Chicken Skewers is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have rosemary lemon chicken skewers using 12 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Rosemary Lemon Chicken Skewers:
  1. Take 2 pounds boneless skinless chicken breasts or thighs
  2. Make ready to taste salt
  3. Prepare to taste pepper
  4. Take 1/2 cup fresh lemon juice
  5. Get 2 tbsp extra virgin olive oil
  6. Make ready 1 tbsp lemon zest
  7. Prepare 1 1/2 tbsp whole grain Dijon mustard, divided
  8. Prepare 1 tsp honey
  9. Prepare 1 clove fresh garlic, minced
  10. Take 1 tbsp fresh rosemary leaves, chopped
  11. Get 8 fresh rosemary stems (10-12 inches long each)
  12. Get 1/4 cup mayonnaise
Instructions to make Rosemary Lemon Chicken Skewers:
  1. Cut chicken into 1-1 ½ inch chunks.
  2. 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.
  3. Place chicken pieces into a shallow bowl.
  4. 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.
  5. In a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well.
  6. Pour the marinade over the chicken pieces.
  7. Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.
  8. Remove marinated chicken from the refrigerator. Skewer the chicken chunks onto four of the rosemary skewers. Reserve the other four skewers.
  9. 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.
  10. 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.
  11. When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers. Re-skewer them on the fresh rosemary skewers.
  12. To make the Dijon Mayonnaise, combine mayonnaise and the remaining ½ tbsp whole grain Dijon mustard in a small bowl; stir well.
  13. Serve as a dipping sauce with the grilled chicken skewers.
  14. Http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/

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