Ingredients (7)
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olive oil ⅓ cup
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Worcestershire sauce 2 tablespoons
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lemon juice 2 tablespoons
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minced fresh rosemary, plus more sprigs for garnish 1 tablespoon
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boneless, skinless chicken breasts, cut into 1-inch cubes 4
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wooden skewers, soaked for at least 20 minutes 8–10
Steps (4)
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1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
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2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
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3
Preheat the grill to medium-high heat and grease the grates to precent sticking. Thread the chicken onto the skewers and discard remaining marinade.
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4
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.
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