Grilled Rosemary Chicken Skewers
Chunks of chicken are marinated in a light apple cider vinaigrette, threaded onto sturdy rosemary sprigs and grilled to perfection. This process makes for healthy and flavorful chicken, as well as, a stunning presentation that’s sure to impress friends and family.
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Servings: 4
- 1 lb boneless skinless chicken thighs or breasts, chopped into chunks
- 1/4 cup apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 Tablespoon minced fresh rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 4 large and sturdy rosemary sprigs + more for garnish
Mix together apple cider vinegar, olive oil, garlic, rosemary, salt and pepper in a large bowl. Add chicken to the bowl, cover and marinate in the fridge for 30 minutes.
While chicken is marinating, prep the rosemary sprigs by stripping off most of the leaves, leaving a few inches at the top for garnish. Place skewers in water to soak for 10-20 minutes while chicken is marinating.
Preheat grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers. Discard the marinade.
Oil the grill grate and grill the chicken over medium heat, turning occasionally until golden and cooked through, 10-15 minutes total. Don’t worry if the heat from the grill causes the rosemary leaves to get a little charred. It happened to us! You can always remove the charred pieces and stick a fresh sprig at the top of each skewer as a garnish.
Serving: 4oz | Calories: 190kcal | Carbohydrates: 2g | Protein: 26g | Fat: 9g | Fiber: 1g