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olive oil
⅓ cup
1 ½ tablespoons
Worcestershire sauce
2 tablespoons
lemon juice
2 tablespoons
minced fresh rosemary, plus more sprigs for garnish
1 tablespoon
boneless, skinless chicken breasts, cut into 1-inch cubes
4
wooden skewers, soaked for at least 20 minutes
8–10
For safe meat preparation, reference the USDA website.
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
Preheat the grill to medium-high heat and grease the grates to precent sticking. Thread the chicken onto the skewers and discard remaining marinade.
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.
