Monday, September 5, 2016

Easy Rosemary Chicken Skewers

Deirdre found this recipe, and since we both like grilled chicken and almost anything to do with rosemary, we gave it a go.

- 1 1/2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
- 2 Tablespoon diced fresh rosemary
- 1 Tablespoon spicy mustard
- 1 Tablespoon soy sauce
- Juice of 2 lemons (about 6 Tablespoons)
- 2 cloves garlic minced
- Salt and Pepper to taste
- 7-9 wooden skewers

1.  In a medium bowl combine and the ingredients except the chicken.
2.  Place the chicken in a zip-lok bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.
3.  When ready preheat your grill.  Remove the chicken from the bag and thread the cubes onto the skewers.  5 to 6 pieces of chicken should be on each skewer.
4.  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through.
5.  Serve warm

Cook's Notes:
-  Place the wooden skewers into a shallow pan and cover them with water for at least an hour before you grill.  This will help keep the skewers from burning.
- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

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