0 from 45 votes
Rosemary Lemon Chicken Skewers with Dijon Mayo
Flavorful chicken marinated in lemon juice, olive oil and rosemary. Grilled on fresh rosemary stem skewers, served with Dijon mayo. Kosher, meat.
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
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
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.
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Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.