Rosemary-Lemon Chicken Skewers
CATEGORY: Main Course
You can serve these right out of the oven or at room temperature.  Either way, they are moist and flavorful.
lemon chicken
SERVINGS:  24 skewers
PREP TIME:  40 minutes
COOK TIME:  8 minutes

8 skinless boneless chicken breast halves (about 7 ounces each)

48 bamboo skewers (8"), soaked in water for 30 minutes

48 grape tomatoes

1 cup olive oil

1 cup fresh lemon juice

6 bay leaves, crumbled

3 tablespoons fresh rosemary, chopped

4 large garlic cloves, pressed

2 teaspoons salt

2 teaspoons hot pepper sauce

48 pimento stuffed green olives

1 cup mayonnaise

salt and pepper to taste

  1. Cut each chicken breast half lengthwise into 6 thin strips (yield 48 strips).  Thread each strip onto a skewer, leave at least 1" at one end of skewer.  On the other end of the skewer press 1 grape tomato onto skewer.  Place skewers into two 15x10x2-inch glass baking dishes, stacking skewers if necessary. 
  2. In medium-size bowl, whisk together oil, lemon juice, bay leaves, rosemary, garlic, salt and hot pepper sauce.  Pour marinade over chicken skewers.  Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
  3. Preheat oven to 425° F.  Remove skewers from marinade (reserve marinade for sauce) and arrange on 2 large rimmed baking sheets.  Bake chicken until just cooked through, about 8 minutes.  Transfer skewers to platter and top each skewer with a green olive.
  4. Pour reserved marinade into a medium saucepan and boil over medium-high heat for 1 minute.  Cool marinade for 15 minutes; strain.  Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise and season with salt and pepper to taste.  Spoon remaining marinade over chicken to moisten.  Serve chicken with sauce.
  5. If making ahead (once skewers have cooled, place them in a sealed container and refrigerate for up to 24 hours.  Bring to room temperature and pour reserve marinade over skewers before serving.