Lemon-Rosemary Chicken Skewers

Ingredients for Lemon-Rosemary Chicken Skewers

• 8 skinless boneless chicken breast halves (each about 200g )

• 48 8-inch bamboo skewers, soaked in water 30 minutes, drained

• 1 1-pint basket grape tomatoes or small cherry tomatoes

• 1 cup olive oil

• 1 cup fresh lemon juice

• 6 bay leaves, broken into small pieces

• 3 tablespoons chopped fresh rosemary

• 4 large garlic cloves, pressed

• 2 teaspoons salt

• 2 teaspoons hot pepper sauce

• 240ml light mayonnaise

How to make Lemon-Rosemary Chicken Skewers

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 218°C. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 120ml marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.