MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Rosemary Chicken Skewers
| Rosemary Chicken Skewers | Print |
Recipe By: Alice Morrow
Rosemary Chicken Skewers
Ingredients
- 1 small white onion, minced
- 3 T. minced garlic
- 1 t. crushed red pepper flakes
- 1 t. minced rosemary
- 1 t. oregano, crumbled
- ¼ c. fresh lemon juice
- ¼ c. extra virgin olive oil
- 2 lbs. boneless, skinless chicken thighs, cut into 1-2” pieces
- Kosher salt, red/black pepper, garlic powder
- 8 sturdy 12” fresh rosemary sprigs, leaves on bottom half removed
- Lime wedges, garnish
Instructions
- In bowl, combine onion, garlic, flakes, minced rosemary, oregano, lemon juice and olive oil. Take ¼ c. of the marinade and set aside.
- Season chicken pieces and add to the bowl of marinade. Mix well and cover and marinade for at least 2 hours or overnight.
- Light grill. Remove chicken from marinade.
- Thread the chicken pieces onto the rosemary skewers. Be sure to remove the leaves wherever the chicken pieces are. Discard marinade.
- Oil grate and grill chicken, turning occasionally and basting with reserved marinade.
- Cook until golden and cooked through, about 15-20 minutes.
- Serve with fresh lime wedges.
Notes
*****This also works well with lamb or beef.
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