Grilled Rosemary Chicken Skewers

By using rosemary as the skewer, you'll infuse each bite of chicken with a burst of rich, herbaceous flavor.

Makes 3 to 4 servings
Prep Time 45 minutes
Cook Time 20 minutes

Ingredients

2 tbs. soy sauce
1 tbs. honey
3 tbs. extra-virgin olive oil
1 tbs. lemon juice
½ tsp. garlic powder
½ tsp. ground coriander
¼ tsp. dried oregano
½ tsp. smoked paprika
¼ tsp. sea salt
6 boneless, skinless chicken thighs, cut into 2-in. pieces (about 1 ½ to 2 lb.)
6 sprigs rosemary, approximately 8-in. long, with woody stems
6 wooden or metal skewers

Directions

STEP 1

Mix the soy sauce, honey, olive oil, and lemon juice in a medium bowl. Add the herbs, spices, and salt, and stir to combine. Then add the chicken and toss to coat.

STEP 2

Refrigerate and allow to marinate for at least 30 minutes or up to overnight.

STEP 3

Meanwhile, soak the rosemary sprigs in cold water for at least 30 minutes. If you’re using wooden skewers, soak those as well.

STEP 4

Heat the grill to 375 degrees F.

STEP 5

Assemble your skewers: Hold one rosemary sprig against a skewer, then pierce each chicken piece and thread it on, starting at the bottom so the chicken pieces slide up over the rosemary leaves. Leave a bit of space between each piece.

STEP 6

Grill for approximately 20 minutes, turning after 10 minutes, until the chicken is blackened around the edges and an inserted meat thermometer reads at least 165 degrees F.

Alternatively, roast the skewers on a baking pan in the oven at 375 degrees F for 20 minutes, flipping halfway through roasting, and finish under the broiler for three minutes. Serve.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson.

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