Rosemary Lemon Chicken Skewers
- 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
- 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.
The Family Calendar Cookbook is organized by your family's timetable, featuring no-fuss recipes for every occasion (no matter how big or small).
Whether you're serving snacks for your daughter's slumber party, or throwing a Winter Chili Night for friends, or providing allergy-sensitive treats to take to your son's classroom -- author Kelsey Banfield has crafted the most reliable, most delicious recipe for everything that crops up. She also provides fun crafting ideas to do with the kids, including homemade holiday treats that are sure to be a hit.
The Family Calendar Cookbook will be your new kitchen playbook, sure to be used all year long!
Kelsey Banfield
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.
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