Rosemary Lemon Chicken Skewers
By Kelsey Banfield
Prep Time
15 minutes, plus 4 hours to marinate
Number of Servings
Serves 6
Recipe Source
The Family Calendar Cookbook by Kelsey Banfield ($14.99, Running Press, 2015)
Ingredients
- 4 boneless skinless chicken breasts, cut into 1-inch cubes
- Grated zest and juice of 3 medium-size lemons (reserve the juiced lemons)
- 8 garlic cloves, minced
- 1 cup olive oil
- 1 tsp kosher salt
- 1 tsp red pepper flakes
- 8 (4-inch) rosemary sprigs
Directions
- Divide chicken cubes evenly among 8 large skewers, leaving a little space between the pieces. Place them in a shallow baking dish or heavy-duty plastic bag.
- In a large bowl, mix together lemon zest and juice, garlic, oil, salt, and red pepper flakes. Mix well. Add juiced lemon halves and rosemary. Pour mixture over chicken and turn it a few times to evenly coat. Allow skewered chicken to sit, refrigerated, in marinade for at least 4 hours, or up to overnight.
- Bring grill to medium heat and cook skewers directly over heat for 6 to 8 minutes, or until cooked through, rotating skewers as you go to ensure even cooking.
- Once chicken is cooked through, transfer it to a platter and allow to cool before serving.
Nutrition Info
341 Calories, 42 g Protein, 132 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 17 g Total fat (3 g sat), 472 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin C, ★ Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Magnesium, Potassium, Zinc
Contributor
Kelsey Banfield
The Naptime Chef
Kelsey Banfield is also known as The Naptime Chef. Her writing and recipes have appeared in many print publications and prominent websites including TheKitchn.com, Daily Candy Kids, Martha Stewart, Bon Appétit, Parents.com, Kiwi, Time.com, and the Washington Post. She is a food columnist for Babble, Mom.me, Momtastic, and Lifetime Moms.
Kelsey appears regularly on television including Connecticut Style, Better Connecticut, and Today, where she demonstrates recipes from her book and website. She lives in Southern Connecticut with her husband and two young children.
