Woops! May have forgotten to take a picture until almost all of the Rosemary Skewered Chicken was gone! Like that hasn’t happened before though! Ridiculous!
We made these papas the other night and while we didn’t have any fresh rosemary on hand they still were really delicious. We love the citrus with the rosemary. It’s really light and refreshing to eat. Perfect for a summer BBQ.
Rosemary Skewered Chicken
- Recipe by Curtis Stone, as seen on Biggest Loser
- Juice of 3 oranges
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 garlic cloves, finely chopped
- 1 Tablespoon finely chopped peeled fresh ginger
- 4 boneless skinless chicken breasts, cut into 1 inch cubes
- 6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
- Preheat a grill or grill pan on medium high heat.
- Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
- Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
- Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
- Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.