Lemon Rosemary Chicken

Before anything is said I must share with you that this marinade is divine. It's so insanely delicious that you have to only have a bit of it, because of the strong flavour, of which most of the credit is rendered to the lemon juice!

What I find to be so incredibly brilliant about this recipe is that you do not throw out the marinade after using it. You take ti and blend it with cream and then serve it over your grilled meat.

Even though this recipe is intended for skewering and grilling, I simply marinated the chicken and cooked in my skillet, for it can be then serving it with rice and fresh vegetables. The greatest part is the idea behind doubly using the marinade, since I've always disliked throwing out the marinade even if you brush the meat under the broiler or over the growl, it seems such a waste.

This would be absolutely lovely on a summer afternoon, because of the freshness felt from the tang of the lemon in the aroma of the rosemary.

Here is the recipe though, according to the skewering format. I can attest it would be far superior than how I did it since the cherry tomatoes would lend an even fresher touch to it...and who doesn't enjoy grilling?

Personally, I love it. Just have the marinated meat going, enjoy some Storm King Stout, chat with your friends... it's really a social event!


LEMON-ROSEMARY CHICKEN SKEWERS

Ingredients

8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes

1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce

1 cup light mayonnaise

Method

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.