The Pioneer Woman Tasty Kitchen
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Rosemary Lemon Chicken Skewers

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Level: Easy

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Description

These skewers are a fun and easy dish that will wow your guests. They’re kosher, heart-healthy, low carb and gluten-free. To stretch these, you can alternate chicken chunks on the skewer with your favorite grilling veggies—zucchini and tomatoes work well. Grilling the skewers directly on the stem infuses the meat with delicious rosemary flavor and aroma. Serve with Dijon mayonnaise dipping sauce for extra flavor.

Ingredients

  • 2 whole Boneless Skinless Chicken Breasts (about 1 Lb. Total)
  • Salt And Pepper
  • ½ cups Fresh Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1-½ Tablespoon Whole Grain Dijon Mustard, Divided
  • 1 teaspoon Honey
  • 1 clove Fresh Garlic, Minced
  • 1 Tablespoon Fresh Rosemary Leaves, Chopped
  • 8 whole Fresh Rosemary Stems (10-12 Inches Long Each)
  • ¼ cups Mayonnaise

Preparation

Cut chicken into 1 – 1 ½ inch chunks. Season lightly with salt and pepper. Place chicken pieces in a shallow bowl.

In a small bowl, pour lemon juice, zest, olive oil, 1 tablespoon whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well. Pour the marinade over the chicken pieces. Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.

Rinse and dry the 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.

Remove marinated chicken from the refrigerator. Skewer the chicken chunks onto four of the rosemary skewers. Reserve the other four skewers.

Grease your grill before preheating to prevent the chicken from sticking. Grill the skewers for 10-15 minutes. Turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled on the outside. Cut a larger chunk open to check for doneness.

When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers. Re-skewer them on the fresh rosemary skewers.

To make the Dijon mayonnaise, combine mayonnaise and the remaining ½ tablespoon whole grain Dijon mustard in a small bowl; stir well. Serve as a dipping sauce with the grilled chicken skewers.

Note: Don’t marinate the meat for longer than the suggested 2 hours. The acid in the lemon juice will break down the meat. 2 hours is plenty of time to infuse the chicken with fresh, lemony flavor. If you’re preparing this dish gluten-free, make sure you choose a certified GF mayonnaise or mustard.

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