Feature Recipe – May

Rosemary Skewered Chicken
with Lemon, Basil and Olive Oil

Serves: 10 (as an appetizer)
Prep time: 45 minutes
Marinating time: overnight
Cook time: 15 minutes

  • 20 rosemary branch skewers with foxtail end, approximately 10″ – soak skewers in water for one hour
  • Chicken tenders or breast cut 1″ x 4″
  • Lemon – half moon cut 1/2″ thick
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp garlic
  • 4 tbsp basil
  • 1 tsp black pepper
  • 1/4 chili flakes
  • 4 tbsp honey
  • 1/2 cup olive oil
  • salt and pepper to taste

Directions

Weave chicken strips onto skewers.

Combine ingredients and marinate skewers overnight.

Season with salt & pepper just prior to grilling.

Credit: Fire Magic Grills and Chef Anna Rossi