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Rosemary-Skewered Artichoke Chicken
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1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes
In a large resealable plastic bag, combine the oil, dill, oregano, lemon peel,
garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for
at least 2 hours. Using a vegetable peeler, peel bark from the bottom half of
each rosemary stem and make a point at each end; soak in water until ready to
use. Drain and discard marinade. On soaked rosemary stems, alternately thread
the chicken, artichokes, squash and tomatoes. Position the leaf parts of the
rosemary stems so they are outside of the grill cover. Grill, covered, over
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |