Lemon and Rosemary Chicken Skewers

Lemon and Rosemary Chicken Skewers


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These quick and easy chicken skewers are marinated in a light and flavorful juice. Don’t marinate it for longer than two hours, though, since the lemon will break down the chicken.

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Time needed

10 min cooking

Serving Size / Yield

4 servings


  • 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

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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.

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