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Alright, don’t linger, let’s task this rosemary lemon chicken skewers formula with 12 substances which are definitely easy to obtain, and we have to process them at the very least through 14 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Rosemary Lemon Chicken Skewers:

1. Require 2 pounds boneless skinless chicken breasts or thighs
2. Take to taste of salt
3. Need to taste for pepper
4. Make ready 1/2 cup - fresh lemon juice
5. Prepare 2 tbsp of extra virgin olive oil
6. You need 1 tbsp for lemon zest
7. You need 1 1/2 tbsp whole grain Dijon mustard, divided
8. Need 1 tsp of honey
9. You need 1 clove - fresh garlic, minced
10. Take 1 tbsp of fresh rosemary leaves, chopped
11. Prepare 8 - fresh rosemary stems (10-12 inches long each)
12. Make ready 1/4 cup of mayonnaise

Rosemary Lemon Chicken Skewers steps:

1. Cut chicken into 1-1 ½ inch chunks.
2. 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.
3. Place chicken pieces into a shallow bowl.
4. 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.
5. In a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well.
6. Pour the marinade over the chicken pieces.
7. Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.
8. Remove marinated chicken from the refrigerator. Skewer the chicken chunks onto four of the rosemary skewers. Reserve the other four skewers.
9. 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.
10. 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.
11. When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers. Re-skewer them on the fresh rosemary skewers.
12. To make the Dijon Mayonnaise, combine mayonnaise and the remaining ½ tbsp whole grain Dijon mustard in a small bowl; stir well.
13. Serve as a dipping sauce with the grilled chicken skewers.
14. Http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/

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