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1
Cut chicken into 1 1 1/2 inch chunks.
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2
Season lightly with salt and pepper.
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3
Place chicken pieces in a shallow bowl.
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4
In a small bowl, pour lemon juice, zest, olive oil, 1 tablespoon whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well.
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5
Pour the marinade over the chicken pieces.
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6
Cover the bowl with plastic wrap.
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7
Let the chicken marinate in the refrigerator for 2 hours.
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8
Rinse and dry the rosemary stems, then pull most of the leaves from the stem.
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9
Reserve 1-2 inches of leaves at the tip of each stem.
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10
These are your skewers.
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11
Remove marinated chicken from the refrigerator.
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12
Skewer the chicken chunks onto four of the rosemary skewers.
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13
Reserve the other four skewers.
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14
Grease your grill before preheating to prevent the chicken from sticking.
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15
Grill the skewers for 10-15 minutes.
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16
Turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled on the outside.
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17
Cut a larger chunk open to check for doneness.
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18
When chicken is cooked, un-skewer the chicken chunks from the charred rosemary skewers.
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19
Re-skewer them on the fresh rosemary skewers.
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20
To make the Dijon mayonnaise, combine mayonnaise and the remaining 1/2 tablespoon whole grain Dijon mustard in a small bowl; stir well.
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21
Serve as a dipping sauce with the grilled chicken skewers.
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22
Note: Dont marinate the meat for longer than the suggested 2 hours.
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23
The acid in the lemon juice will break down the meat.
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24
2 hours is plenty of time to infuse the chicken with fresh, lemony flavor.
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25
If youre preparing this dish gluten-free, make sure you choose a certified GF mayonnaise or mustard.
