Ingredients (7)
-
olive oil ⅓ cup
-
Worcestershire sauce 2 tablespoons
-
lemon juice 2 tablespoons
-
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
Nutrition Facts
Calories:
284,
Total Fat:
16g
25%,
Saturated Fat:
3g
19%,
Trans Fat:
0g,
Cholesterol:
96mg
32%,
Sodium:
411mg
18%,
Total Carbohydrates:
2g
1%,
Dietary Fibers:
1g
4%,
Sugars:
1g,
Protein:
32g,
Vitamin A:
55 IU
1%,
Vitamin C:
4mg
5%,
Calcium:
14mg
1%,
Iron:
1mg
6%,
Potassium:
603mg
17%,
*Percent Daily Values are based on a 2,000 calorie diet.
Steps (4)
-
1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
-
2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
-
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.
-
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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