Rosemary Lemon Chicken Skewers

Name: Rosemary Lemon Chicken Skewers
Total time: 23 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1½ pounds boneless, skinless chicken breasts, (cut into cubes); 3 medium lemons, (zested and juiced); 8 medium garlic cloves, (minced); Eight 4-inch rosemary sprigs; 1 cup olive oil; 1 teaspoon Kosher salt; 1 teaspoon red pepper flakes; 1 large lemon, (cut into wedges)

Easy summer grilling recipe!

⏱️ 23 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1½ pounds boneless, skinless chicken breasts, (cut into cubes)
3 medium lemons, (zested and juiced)
8 medium garlic cloves, (minced)
Eight 4-inch rosemary sprigs
1 cup olive oil
1 teaspoon Kosher salt
1 teaspoon red pepper flakes
1 large lemon, (cut into wedges)

Steps

Place the chicken cubes in a large zip bag. Add lemon zest and juice, garlic, rosemary, olive oil, salt and pepper to the bag. Turn the bag a few times to mix the marinade and work it into the chicken. Marinate the chicken in the bag for at least 1 hour (no more than 2) Keep refrigerated.
Drain the marinade from the chicken, and then string the chicken onto skewers- adding in a couple of lemon wedges to each skewer.
Bring the grill to medium heat and cook the skewers directly over the heat for 6 to 8 minutes, rotating the skewers as you go to ensure even cooking. Once the chicken is cooked through, transfer it to a platter and allow to cool before serving. Use the grilled lemon wedges to squeeze onto individual servings.