Rosemary-Skewered Mediterranean Grilled Chicken – a delicious recipe with rosemary, olive oil, mustard, soy sauce, garlic, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Remove leaves from one end of rosemary sprigs and reserve. Sharpen one end of the sprig to make it easier to pierce the meat. Soak sprigs in water for an hour to prevent burning on the grill.
2
2. Chop reserved rosemary leaves to make about 2 tbsp (25 mL). Combine with mustard, olive oil, soy sauce, garlic, orange juice and jalapeno peppers. Salt lightly.
3
3. Cut chicken breasts into approximately 11/2-inch (4-cm) cubes. Place in marinade and marinate for 1 hour.
4
4. Preheat grill or grill pan.
5
5. Skewer one cube on each rosemary sprig. Wrap foil around the base of the sprig to prevent burning.
6
6. Place on grill and grill about 3 minutes per side, 6 minutes total, or until juices run clear. Remove from grill and cool. Serve with Provencal Sauce (recipe follows).
1123
kcal
Calories
33
g
Fat
6
g
Carbs
194
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Thirty 3-inch (8-cm) sprigs of rosemary, 2 tbsp (25 mL) olive oil, 2 tbsp (25 mL) Dijon mustard, 1 tbsp (15 mL) soy sauce, and more.
Yes, Rosemary-Skewered Mediterranean Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
