Lemon, Garlic and Rosemary Chicken Skewers
User Reviews
5
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Prep Time
9 hrs 12 mins
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Cook Time
9 hrs 12 mins
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Servings
6 servings
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Course
Main Course
Lemon, Garlic and Rosemary Chicken Skewers
Description
This recipe marinates bite-sized chicken breast pieces in a mixture of extra virgin olive oil, minced garlic, fresh rosemary, lemon zest, salt, and pepper. The marinade flavors the chicken deeply during at least one hour of refrigeration, helping to keep the meat tender during grilling.
Threaded onto soaked wooden or stainless steel skewers, the chicken cooks over a medium heat grill until cooked through, developing a pleasant char without drying out. The lemon adds brightness while rosemary brings piney herbal notes, and garlic adds savory depth. Leaving space on skewers allows even heat circulation and prevents steaming.
These skewers serve well as a main dish with sides like grilled vegetables or salad, making them suitable for outdoor meals or casual dinners. Monitoring internal temperature with a digital thermometer helps avoid overcooking and ensures juicy results.
Ingredients
- For the Marinade:
- ¼ cup extra virgin olive oil
- 2 garlic finely minced, medium cloves
- 1 tablespoon fresh rosemary finely minced
- lemon zest finely grated from 1 medium lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- FOR THE CHICKEN:
- 2 pounds chicken breast cut in ¾-inch pieces, boneless, skinless
- kosher salt
- black pepper freshly ground
- 2-3 tablespoons extra virgin olive oil for basting
Instructions
- Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
- Cut up chicken and place in a ziplock bag. Add the marinade and massage bag with your hand to work the marinade into the chicken. Refrigerate for one hour. (If prepping in advance, cut the chicken and place in a ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.)
- If using wooden skewers, soak them in water while the chicken is marinating. I prefer stainless steel skewers, but if I'm using the wooden ones, I like to put them in a large zippered bag and add enough water to cover.
- Remove chicken from refrigerator after one hour. Thread the chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer. Discard the marinade. Sprinkle the chicken lightly with kosher salt and a bit of freshly ground black pepper.
- Preheat the grill to medium, about 350˚F.
- Oil the grill grates well. Grill skewers for 15 to 20 minutes at 350 degrees, or until chicken is firm to the touch, no longer pink in the center and beginning to turn golden and have grill marks. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil. If chicken seems to be sticking when you try to turn it, it's not ready to turn yet. Just wait a little longer and it should release freely.
- Garnish with more finely chopped fresh rosemary and parsley, if desired.
Notes
- Use a digital instant-read thermometer to prevent overcooking and dryness.
- Soak wooden skewers in water before using to avoid burning on the grill.
- Marinate for at least one hour for best flavor infusion.
User Reviews
Overall Rating
5
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