Cubed chicken breast is marinated, skewered, then broiled or grilled. When grilling, make sure to cover the exposed skewers with foil, or they will burn. Alternatively, cook the chicken unskewered, and skewer it afterward to serve it. If you prefer more of a glaze, you can sauté the marinated chicken in a pan with a little oil, then skewer the pieces afterward. Grilled or sautéed pieces of fruit or vegetables can be added to the skewers for color and flavor contrast. For another skewered chicken dish, prepare Beef Satay using chicken.
Stir together in a medium bowl:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon chopped fresh rosemary
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cut into 16 pieces by cutting each half into 8 pieces:
1 boneless, skinless chicken breast
Add the chicken to the marinade and stir to coat. Cover and refrigerate for 1 to 2 hours.
When you are ready to cook, prepare a medium-hot charcoal grill or preheat the broiler.
Thread the chicken pieces onto 16 skewers, covering the exposed wood with aluminum foil. Grill or broil just until cooked through, about 2 minutes on each side. Serve hot or at room temperature.
