Chunks of chicken are marinated in a light apple cider vinaigrette, threaded onto sturdy rosemary sprigs and grilled to perfection. This recipe makes for healthy and flavorful chicken, as well as, a stunning presentation that’s sure to impress friends and family.
I absolutely love having a backyard garden but since we were busy moving during planting season we didn’t have the time or energy to build raised beds and plant one at our new place this year. I was a little sad because I loved all the fresh produce we grew last summer, but our new yard does have an awesome produce related perk — a massive rosemary bush.
I’ve been really excited about having a surplus of fresh rosemary and have been using it in the kitchen a ton. I saw the idea to use rosemary sprigs as skewers somewhere (Pinterest maybe… I honestly can’t remember) but I decided to try my hand at it.
Such a pretty presentation, right? And holy smokes… the flavor! The chicken turned out to be so juicy and delicious. The rosemary skewers quickly became one of our favorite summer meals — we’ve already made them three times in the past few weeks.
Rosemary chicken skewers look fancy, but here’s a little secret — they’re really quite simple to make.
You start by marinating your chicken and soaking your rosemary sprigs. This takes about 30 minutes, but you can totally do other things while this is happening.
You definitely need thicker sprigs of rosemary or they’ll be too flimsy to use as skewers. I’ve found that most rosemary found in stores has stalks that are too small and…