Rosemary-Skewered Chicken

1. 1

   In a medium bowl, mix together the chicken, chopped rosemary, lemon zest and juice, 6 tablespoons of the oil, salt, and pepper.

2. 2

   Cover with plastic wrap and refrigerate for at least 2 hours.

3. 3

   In a medium saute pan, heat the remaining 2 tablespoons of oil until smoking.

4. 4

   Sear the chicken pieces for 1 1/2 minutes on each side, or until cooked through.

5. 5

   Transfer the chicken to a platter.

6. 6

   Remove some of the leaves from the end of each rosemary sprig, then insert the sprig (or a toothpick) into each chunk of chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.