Chicken Skewers
Prepare the chicken in the marinade ahead of time in a ziplock bag in the fridge. One hour before soak your skewers in cold water.
- 4 boneless, skinless chicken breasts
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon worchestershire sauce
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- bamboo skewers
In a large ziploc bag add all marinade ingredients.
Cut chicken into 3 cm pieces so they are ready for the skewers and add to the prepared ziploc bag. Massage the chicken in the bag until all pieces are coated.
Store chicken in the refrigerator for 4-6 hours. Soak the skewers in cold water for 1 hour. Add chicken to the skewers and discard any leftover marinade.
Preheat barbecue to high heat. Reduce heat to low and place chicken on the grill for 6-8 minutes per side until cooked through and the internal temperature reads 170 degrees.