Lemon Rosemary Chicken Skewers - Great for a Party or Buffet |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
Originally from Bon Appetit Dec. 2000. Great for a party or buffet - easy to serve. I cut the chicken up into bite sized pieces so that people could simply pull the chicken off with a fork and didn't need to cut it. I served the chicken skewers on a platter with the marinade simply drizzled all over. (Would also recommend making w/out skewers and simply marinating chicken.) Ingredients:
8 (7 ounce) boneless skinless chicken breast halves (each 7ox.) |
48 bamboo skewers, soaked in water 30 minutes, drained (8 inch length) |
1 pint grape tomatoes or 1 pint cherry tomatoes |
1 cup olive oil |
1 cup 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 ech strip completely onto 1 Skewer, leaving 1/2 of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers betweeen 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 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter.
4. Transfer reserved marinade to a 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.
|
|