Rosemary chicken: a nice way to add flavor to chicken breast

Eating chicken breast can get boring fast given that white meat, while the lowest-fat part of the chicken, also is the driest. I tend to cook it covered with tomato sauce or some other ingredient to add some flavor to it.

So, searching for new recipes, I was interested in trying a recipe I saw in People magazine from TV personalities Bill and Guiliana for chicken skewered on sprigs of rosemary. It all tuned out well and seemed to be a hit with Sunday dinner guests recently. The only tricky part of the recipe is finding long rosemary branches. I bought a rosemary plant to get them since packaged rosemary in stores tends to be rather short sprigs.

I also started with chicken white meat tenders, the meaty part of breasts, which were simpler to cut into cubes.

Simply cut the chicken into bite-sized cubes, marinate with olive oil, lemon juice and what spices you like. I added rosemary, thyme, oregano and pepper, leaving out the salt the original recipe calls for. The recipe recommends three hours in the marinade, I only had an hour before I needed to cook mine, but that worked out fine.

Once you’re done marinating, assemble your skewers. Push a rosemary sprig through the chicken chunks just like you would with a wooden kabob stick. Leave some space between chunks so they cook properly, there’s nothing worse than undercooked chicken.

Cooking on medium heat, these should only take about 10 minutes or so but be sure to thoroughly cook the chicken before serving, you’ll be able to see when it’s cooked through.

Food Network has a variety of skewered chicken recipes to pick from but you’ll have to do some reading to find others that can be made with no salt or sugary sauce as I did here.

Enjoy,

John