Rosemary Lemon Chicken Skewers, delicious & tasty!

There are several resources of info on cooking. Some info is geared towards seasoned chefs and also except the typical person. It can be confusing to learn all of the offered information. Fortunately, this Rosemary Lemon Chicken Skewers recipe is easy to do and will provide you some fantastic pointers. They will work for anyone, also an amateur.

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

You need boneless skinless chicken breasts or thighs.
Provide salt.
You need to prepare pepper.
You need to prepare fresh lemon juice.
You need to prepare extra virgin olive oil.
Prepare lemon zest.
Prepare whole grain Dijon mustard, divided.
Use honey.
Provide fresh garlic, minced.
You need fresh rosemary leaves, chopped.
Use fresh rosemary stems (10-12 inches long each).
You need mayonnaise.

Short Tips:

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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/.

Add to marinade; stir to coat. Marinated in rosemary, these sweet and savory grilled chicken skewers are served with a delicious blackberry sauce. I've always been a fan of combining sweet fruits with savory spices, it sets up a certain Greek Lemon Chicken Skewers with Tzatziki Sauce. Juicy and flavorful rosemary chicken skewers are perfectly complemented with charred lemon and a delicious garlicky yogurt. Serve with orzo and naan, and Thread chicken on the skewers.

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