Chicken with Lime and Rosemary Marinade
By Bonnie T
- 4 6 oz boneless chicken breasts
- 2 pressed garlic cloves
- 2 sprigs rosemary, leaves removed and finely chopped
- 7 T olive oil
- 2 T lime juice
- Lime slices
- Rosemary sprigs
Rinse chicken and pat dry. Cut into large cubes suitable for skewering.
Place the chicken in a shallow baking dish and sprinkle them with salt and pepper.
Place the marinade ingredients in a small bowl and whisk them together until blended.
Pour the marinade over the chicken and allow to marinate for at least 10 minutes.
Preheat the broiler or preheat grill to medium high.
Lace the chicken onto the skewers and broil or grill for five minutes, turning them once.
While the chicken is cooking, pour the marinade in a small saucepan and heat it over medium heat.
To serve: Divide among four serving plates and spoon some of the heated marinade over each. Garnish each plate with a few lime slices and a sprig of fresh rosemary and serve.
If using wooden skewers, presoak in water for about 20 minutes.