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


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