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Chicken Rosemary Skewers

September 24, 2009 9:39:25 AM PDT
Blue Plate Recipes for Wine, Women & Shoes 2009 from Chef Thaddeus Barton (Yields 8 skewers)Ingredients:
  • 6 oz. Boneless Skinless Chicken Breast
  • 2 Sprigs Fresh Rosemary
  • 1 Clove Crushed Garlic
  • 1 oz. Olive Oil
  • 4 oz. Canola Oil
  • 1 egg yolk
  • 1 tspn. Lemon Juice
  • Lemon Zest from 1 Lemon
  • 1 tspn. Cracked Black Pepper
  • 8 Bamboo Skewers (soaked in water)
  • Salt & Pepper to taste
  • Preparation:

    For the chicken:

    In a small container, marinate the chicken with olive oil, rosemary, garlic and half of the lemon zest for 3 hours or up to 8.

    Take chicken out of marinade and wipe off any excess oil

    Cut the chicken into 1\2 inch strips, you should get 8

    Place the strip on the skewer length-wise

    Season the chicken with salt and pepper and place on hot grill

    Grill for about 2 to 3 minutes per side

    For the sauce:

    In a mixing bowl, beat the egg yolk with a whisk

    Slowly drizzle in the canola oil as you continue to whisk, creating an emulsion

    Season with salt, lemon juice and the remaining lemon zest

    Serving:

    Put dipping sauce in ramekin on the middle of a serving platter and arrange skewers around the ramekin


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