Lemon-Rosemary Chicken Skewers
Tender chicken breast strips marinated in a flavorful blend of lemon, rosemary, and garlic, threaded onto skewers with grape tomatoes and served with a tangy mayonnaise sauce. Perfect for entertaining or a special family dinner.
Ingredients
- •8 pieces skinless boneless chicken breast halves
- •48 pieces bamboo skewers
- •1 pint grape tomatoes
- •1 cup olive oil
- •1 cup fresh lemon juice
- •6 pieces bay leaves
- •3 tablespoons chopped fresh rosemary
- •4 cloves large garlic cloves
- •2 teaspoons salt
- •2 teaspoons hot pepper sauce
- •1 cup light mayonnaise
Cooking Instructions
- 1.
Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
15 min
- 2.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
60 min
- 3.
Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
8 min
- 4.
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.
16 min
