Rosemary Lemon Chicken Skewers. Everyone loves these moist, super delicious Lemon, Garlic and Rosemary Chicken Skewers. They’re great for entertaining, as all of the prep can be done ahead! A few weeks ago, I was asked to come up with a party menu that would be popular with both kids and adults alike.
Feel free to switch up the herb combos in the recipe. Tarragon, rosemary and even dill would make a great. Prick the chicken and lemon cubes onto skewers, alternating between the two and cook, on the barbecue preferably, or in the oven. You can have Rosemary Lemon Chicken Skewers using 12 ingredients and 14 steps. Here is how you cook that.
Ingredients of Rosemary Lemon Chicken Skewers
- It’s 2 pounds of boneless skinless chicken breasts or thighs.
- It’s to taste of salt.
- It’s to taste of pepper.
- Prepare 1/2 cup of fresh lemon juice.
- It’s 2 tbsp of extra virgin olive oil.
- You need 1 tbsp of lemon zest.
- Prepare 1 1/2 tbsp of whole grain Dijon mustard, divided.
- It’s 1 tsp of honey.
- You need 1 clove of fresh garlic, minced.
- You need 1 tbsp of fresh rosemary leaves, chopped.
- It’s 8 of fresh rosemary stems (10-12 inches long each).
- Prepare 1/4 cup of mayonnaise.
Season with salt and pepper before serving. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. Rosemary Chicken Skewers with Berry Sauce. Bronwen These lemon and rosemary skewers are full of flavour, and are sure to impress the whole family.
Rosemary Lemon Chicken Skewers step by step
- 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..
- 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..
- 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..
- 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 5 minutes per side. 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..
- Http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/.
Cut each breast into three strips and transfer to a tray. In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. During that time I also soaked the wooden skewers. For an easy weeknight chicken dinner, marinade boneless chicken breast in this easy, homemade lemon Dijon marinade and refrigerate overnight (or you These easy chicken skewers are so juicy and flavorful, perfect with a big chopped salad, a Spriralized Cucumber Greek Salad or make a side of.