Rosemary Skewered Chicken
with Lemon, Basil and Olive Oil

Feature Recipe – May 2017

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.