Lemon and Rosemary Chicken Skewers
Serving Size / Yield
- 2 boneless, skinless chicken breasts
- 8 fresh rosemary stems
- 1/2 C. fresh lemon juice
- 2 Tbs. oil
- 1 Tbs. lemon zest
- 1 1/2 Tbs. whole grain Dijon mustard, divided
- 1 tsp. honey
- 1 clove garlic, minced
- 1 Tbs. fresh rosemary, chopped
- 1/4 C. mayonnaise
- Salt and pepper
Cut the chicken into chunks. Season lightly with salt and pepper. Put the chicken into a shallow bowl. In another bowl, combine the lemon juice, oil, lemon zest, 1 Tbs. Dijon, honey, garlic, and rosemary leaves. Mix well and pour over the chicken pieces. Cover, refrigerate, and marinate for 2 hours. Rinse and dry the eight rosemary stems. Reserve 1 to 2 inches of leaves at the tip of each stem. These are your skewers. Thread the marinated chicken on the rosemary stems. Grill the skewers over medium heat for 8 to 15 minutes, turning periodically.
To make the Dijon mayonnaise, combine the mayonnaise and the remaining Dijon mustard and stir well.