Rosemary Lemon Chicken Skewers.
Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, rosemary lemon chicken skewers. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Rosemary Lemon Chicken Skewers is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Rosemary Lemon Chicken Skewers is something which I have loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have rosemary lemon chicken skewers using 12 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Rosemary Lemon Chicken Skewers:
- {Prepare 2 pounds of boneless skinless chicken breasts or thighs.
- {Take to taste of salt.
- {Get to taste of pepper.
- {Prepare 1/2 cup of fresh lemon juice.
- {Take 2 tbsp of extra virgin olive oil.
- {Make ready 1 tbsp of lemon zest.
- {Prepare 1 1/2 tbsp of whole grain Dijon mustard, divided.
- {Make ready 1 tsp of honey.
- {Take 1 clove of fresh garlic, minced.
- {Make ready 1 tbsp of fresh rosemary leaves, chopped.
- {Make ready 8 of fresh rosemary stems (10-12 inches long each).
- {Get 1/4 cup of mayonnaise.
Steps to make Rosemary Lemon Chicken Skewers:
- 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/.
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