Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
2 pounds (900 g) boneless, skinless chicken breasts, cut in 1-inch (2.5 cm) pieces
8-10 sturdy rosemary sprigs, about 8-10 inches (20-25 cm) in length
2 lemons, cut in half
Marinade
1/3 cup (80 ml) extra virgin olive oil
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) maple syrup
2 tablespoons (30 ml) soy sauce
2 garlic cloves, minced
2 tablespoons (30 ml) minced shallots
1 tablespoon (15 ml) minced rosemary
Fresh ground pepper
1 teaspoon (5 ml) lemon zest
Oil, for grill
Method:
Preheat grill to medium.
To create rosemary skewers, remove most of the leaves from rosemary sprigs, keeping 1-2 inches (2.5-5 cm) of leaves for garnish at the tip. Soak skewers in water for 30 minutes.
For the marinade, add extra virgin olive oil, lemon juice, maple syrup, soy sauce, garlic cloves, shallots, rosemary, ground pepper and lemon zest to a bowl and whisk to combine. Add pieces of chicken. Marinade for 30 minutes.
Remove rosemary skewers from water and slide marinated pieces of chicken onto skewers. Discard marinade. Brush grill with oil. Brush cut side of lemon halves with oil. Place chicken skewers and lemon halves (cut side down) on grill. Grill lemons for 5-7 minutes or until nice char marks appear. Grill chicken skewers for 10-12 minutes, turning occasionally.
Remove chicken skewers from grill. Squeeze grilled lemon over chicken skewers and serve hot with Grilled Bread Salad (see recipe).
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