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Ingredients

Directions

  • Stir together in medium-size bowl olive oil, lemon zest, lemon juice, rosemary, garlic, salt, and pepper. Cut breast halves into 8 pieces each. Add chicken to marinade and stir to coat. Cover and refrigerate for 1 to 2 hours.

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  • To cook, prepare grill with medium-hot coals or heat gas grill or broiler. Thread chicken and vegetables onto 6 skewers, covering exposed wood with foil. Grill or broil, about 2 minutes each side. Serve hot or at room temperature. Makes 6 skewers.

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