Rosemary Lemon Chicken Skewers

By Carolanne

The Family Calendar Cookbook 2015 by Kelsey Banfield, Running Press,

Ingredients

• 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

Preparation

Step 1

1. Divide chicken cubes evenly among 8 large skewers, leaving a little space between the pieces. Place the in a shallow baking dish or heavy-duty plastic bag.

2. 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 the 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.

3. Bring grill to medium heat and cook skewers directly over the heat for 6-8 minutes, or until cooked through, rotating skewers as you go to ensure even cooking.

4. Once chicken is cooked through, transfer it to a platter and allow to cool before serving.