Rosemary Lemon Chicken Skewers with Dijon Mayo

Name: Rosemary Lemon Chicken Skewers with Dijon Mayo
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts or thighs (about 1 lb. total); 8 fresh rosemary stems (10-12 inches long each); 1/2 cup fresh lemon juice; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon zest; 1 1/2 tablespoons whole grain Dijon mustard, divided; 1 teaspoon honey; 1 clove fresh garlic, minced; 1 tablespoons fresh rosemary leaves, chopped; 1/4 cup mayonnaise; salt and pepper

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4.6

45 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 25 mins
Servings
4 servings
Calories
244 kcal
Course
Main Course
Cuisine
American

Rosemary Lemon Chicken Skewers with Dijon Mayo

Iris Warren

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Flavorful chicken marinated in lemon juice, olive oil and rosemary. Grilled on fresh rosemary stem skewers, served with Dijon mayo. Kosher, meat.

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Ingredients

Servings

2 boneless skinless chicken breasts or thighs (about 1 lb. total)
8 fresh rosemary stems (10-12 inches long each)
1/2 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon zest
1 1/2 tablespoons whole grain Dijon mustard, divided
1 teaspoon honey
1 clove fresh garlic, minced
1 tablespoons fresh rosemary leaves, chopped
1/4 cup mayonnaise
salt and pepper

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Instructions

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.
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.
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.
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 8-15 minutes (cook time will depend on the size of your chicken chunks and the heat on your grill). 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.

Nutrition Information

Show Details

Calories 244kcal (12%) Carbohydrates 5g (2%) Protein 12g (24%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 42mg (14%) Sodium 219mg (9%) Potassium 253mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 100IU (2%) Vitamin C 15.6mg (17%) Calcium 23mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 244 kcal

% Daily Value*

Calories	244kcal	12%
Carbohydrates	5g	2%
Protein	12g	24%
Fat	19g	29%
Saturated Fat	3g	15%
Cholesterol	42mg	14%
Sodium	219mg	9%
Potassium	253mg	5%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	100IU	2%
Vitamin C	15.6mg	17%
Calcium	23mg	2%
Iron	0.7mg	4%