Rosemary Lemon Chicken Skewers
Tender chicken marinated in lemon, garlic and rosemary, then grilled on skewers for a bright, savory meal.
Servings: 6 servings
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into cubes
- 3 lemons zested and juiced
- 8 garlic cloves minced
- 8 rosemary sprigs 4-inch sprigs
- 1 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon red pepper flakes
- 1 large lemon cut into wedges (for threading and serving)
Instructions
- Place the cubed chicken in a large zip-top bag.
- Add the lemon zest, lemon juice (from the 3 lemons), minced garlic, rosemary sprigs, olive oil, Kosher salt and red pepper flakes to the bag.
- Seal the bag and turn it several times to thoroughly coat the chicken with the marinade; refrigerate and marinate for at least 1 hour and up to 2 hours.
- Remove the chicken from the marinade and discard excess marinade.
- Thread the chicken cubes onto 4-inch skewers, adding a couple of lemon wedges to each skewer as you go.
- Preheat the grill to medium heat. Place skewers directly over the heat and grill 6 to 8 minutes, turning occasionally for even cooking, until the chicken is cooked through.
- Transfer cooked skewers to a platter and let rest briefly; squeeze the grilled lemon wedges over individual servings before serving.
Equipment
- large zip-top bag
- Cutting board and knife
- Measuring Cups and Spoons
- skewers (4-inch)
- Grill or Grill Pan
- Tongs
Notes
- Marinate 1–2 hours for best flavor.
- Do not marinate more than 2 hours to avoid texture change.
- Discard used marinade—do not reuse as a sauce unless boiled.
- Use metal or well-soaked wooden skewers to prevent burning.
- Adjust red pepper flakes to taste for spice level.