I originally found these chicken skewers on Annie's Eats, and since they looked good, I pinned them on to my Pinterest page. A friend of mine commented that she had made the recipe last summer and that they turned out really well, so I knew that I had to make them. The recipe that I found actually calls for fresh parsley in the marinade, but since I did not have any fresh parsley on hand, I substituted with fresh rosemary. All of the other ingredients in the recipe are ones that I usually have in stock in my kitchen, which is nice. I think the combination of lemon, garlic, and rosemary make an amazing marinade. I will definitely be making these chicken skewers again soon, and I hope you will be making them too! Enjoy.
Grilled Lemon & Rosemary Chicken Skewers Recipe
4 Tbsp. of Extra-Virgin Olive Oil
Zest of 1 lemon (made easy by microplane)
3 cloves of garlic, minced
1 Tbsp. of fresh rosemary, minced
1 tsp. of dried parsley flakes
3/4 tsp. of kosher salt
1/2 tsp. of freshly ground black pepper
1 lb. of boneless/skinless chicken breasts, cut in to 1-inch pieces
In a bowl, mix together the olive oil, lemon zest, garlic, rosemary, parsley flakes, salt, and black pepper. Add in the 1-inch chicken pieces to the bowl and stir until the chicken pieces are well covered in the marinade. Cover the bowl and refrigerate for at least 3 hours, but no longer than 8 hours (marinating for a longer time will allow the flavor to soak in to the chicken, but after a certain point it is not safe for the chicken to continue sitting in the fridge).
Prepare the grill. Thread marinated chicken pieces on to metal skewers, dividing the pieces evenly between the skewers. If grilling directly on the grill, very lightly oil the grill grates so the chicken will not stick to the grill. If using a kabob rack, you do not need to oil the rack.
Place chicken skewers on the grill or kabob rack, cover the grill, and cook until the chicken is fully cooked (about 8 - 12 minutes). Flip the chicken skewers over once halfway during the grilling process. When chicken is done, transfer to serving plates and eat immediately. Serve with your favorite sides.
Adapted from: Annie's Eats
Working with raw chicken breasts (and raw meat in general) can be a little bit overwhelming. It took me a very long time to come to terms with working with raw chicken in my kitchen. I am still extra cautious and maybe even a bit OCD when it comes to preparing chicken, and I'm always looking for good tips on handling chicken. I came across this post on Our Best Bites which has great information on handling, preparing, and cooking raw chicken. If you get a chance, I suggest you check it out!