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! I made it with lemony marinated chicken chunks… lemon and rosemary are a fabulous flavor combination.

Feel free to switch up the herb combos in the recipe. Tarragon, rosemary and even dill would make a great. Bronwen These lemon and rosemary skewers are full of flavour, and are sure to impress the whole family. You can cook Rosemary Lemon Chicken Skewers using 12 ingredients and 14 steps. Here is how you cook that.

Ingredients of Rosemary Lemon Chicken Skewers

You need 2 pounds of boneless skinless chicken breasts or thighs.
It's to taste of salt.
You need to taste of pepper.
It's 1/2 cup of fresh lemon juice.
You need 2 tbsp of extra virgin olive oil.
It's 1 tbsp of lemon zest.
Prepare 1 1/2 tbsp of whole grain Dijon mustard, divided.
Prepare 1 tsp of honey.
Prepare 1 clove of fresh garlic, minced.
It's 1 tbsp of fresh rosemary leaves, chopped.
Prepare 8 of fresh rosemary stems (10-12 inches long each).
You need 1/4 cup of mayonnaise.

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. Prick the chicken and lemon cubes onto skewers, alternating between the two and cook, on the barbecue preferably, or in the oven. Season with salt and pepper before serving.

Rosemary Lemon Chicken Skewers instructions

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/.

If you're lucky enough to have some rosemary in your garden, do your skewers with rosemary branches: remove all the. Combine olive oil, lemon juice and zest, crushed garlic and herbs of your choice (rosemary, thyme, parsley. This flavorful Lemon Rosemary Grilled Chicken is an easy and healthy dinner that uses minimal ingredients! My first grilling recipe for the season! My favorite way to serve this Lemon Rosemary Grilled Chicken is over a bed of mixed greens or with a side of grilled vegetables.