Lemon-Rosemary Chicken Skewers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
8 skinless boneless chicken breast halves (each about 7 ounces) |
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 |
1 cup light mayonnaise |
Directions:
1. 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.
2. 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.
3. Preheat oven to 425°F. 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.
4. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup 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.
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