Rosemary Lemon Chicken Skewers
Prep Time
15 minutes, plus 4 hours to marinate
Number of Servings
Serves 6
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
  1. 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.
  2. 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.
  3. 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.
  4. 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, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Magnesium, Potassium, Zinc