This Grilled Rosemary Chicken recipe turn ordinary chicken skewers into an enticing summer dish with marinated chicken skewered on rosemary sprigs. They taste delicious and look oh-so-pretty!
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About this rosemary garlic chicken
Summer wouldn’t be the same without grilling! These Grilled Rosemary Chicken skewers are a fun way to present your marinated and grilled chicken, imparting a subtle woody fragrance as the chicken cooks!
Marinating the cut chicken breast in a mixture of sweet, zesty, and tangy ingredients sets this dish up for success right from the start! It tenderizes the chicken and adds a load of irresistible flavor.
Grill these rosemary chicken skewers in just 10 minutes and serve with lemon aioli, other favorite dipping sauces, and an array of side dishes for your summer parties and gatherings!
Why you’ll love this rosemary and garlic chicken
These rosemary chicken kabobs are the perfect addition to your summer grill menu! Here’s why you’re going to love this dish:
- Super Easy. Once marinated, these rosemary skewers will take you 10 minutes or less to cook!
- Versatile! Add sliced vegetables in between the garlic and rosemary chicken, adjust the seasonings in the marinade, or use another cut of chicken for this recipe.
- Simple ingredients! There’s nothing complicated or hard to source when it comes to the ingredients for these rosemary chicken skewers!
- Tender and flavorful. Say goodbye to bland chicken without having to slave away in the kitchen. The rosemary and lemon marinade adds delicate flavor while also tenderizing the chicken.
Ingredients for garlic rosemary chicken
Get your grill-on after marinating the chicken with just a few basic ingredients. Here’s everything you’ll need to get started:
Grilled rosemary chicken
- Chicken – Boneless skinless chicken breasts, cut into uniform pieces.
- Substitution: Boneless, skinless chicken thighs.
- Rosemary sprigs – Remove the leaves from the bottom (about 2 3rds).
- Lemon zest
- Honey – Use your favorite brand of honey.
- Substitution – Herb-infused honey is a great option.
- Extra Virgin Olive oil – Use quality olive oil.
- Substitution: Vegetable oil, avocado oil, or coconut oil.
- Garlic cloves – Smashed and peeled.
- Substitution: Jarred minced garlic or bottled garlic powder.
- Soy sauce – I prefer reduced-sodium soy sauce.
- Fresh rosemary leaves – Minced.
- Crushed red pepper flakes – Adjust to suit your spicy preferences.
- Onion powder
- Cracked black pepper
- Kosher salt
- Marinade. Add spices and seasonings such as smoked paprika, cayenne pepper, and ginger. You can also use chopped thyme, marjoram, and oregano in this garlic rosemary chicken marinade as they pair beautifully with rosemary.
- Chicken. Skinless, boneless chicken thighs can be used in this garlic rosemary chicken recipe.
- Add-ons. Consider skewering an assortment of vegetables between the cubed chicken, such as sliced zucchini, red bell pepper, and red onion.
- Cooking method. Rosemary skewered chicken can be cooked in the oven at 450F for 12-15 minutes if you don’t want to grill them. Double-check that the internal temperature of the chicken is at 165F.
- Rosemary sprigs. Wooden or metal skewers can be used instead of the rosemary sprigs if you prefer. When using wooden skewers, make sure to soak them for 30 minutes before placing them on the grill.
How to make garlic and rosemary chicken
This recipe for rosemary skewer chicken is a heck of a lot easier than making pie. Here’s what you’ll do:
Tips for making this rosemary chicken recipe
- Skewers. Soak the rosemary sprigs in water for 30 minutes before grilling the chicken. This process is exactly the same as when using wooden skewers.
- Resting. Allow the grilled chicken skewers to rest for 5 minutes before serving.
- Optional garnish. A side of aioli, a sprinkling of crushed red pepper flakes, and fresh lemon wedges go perfectly with this dish.
- Marinade. The chicken needs at least 8 hours in the marinade, preferably overnight. This is a good opportunity to prepare this part of the recipe ahead of time.
FAQs: frequently asked questions
Can you use rosemary as skewers?
Yes! I’ve ditched the traditional wooden and metal skewers and replaced them with rosemary sprigs for these rosemary skewers. It adds to the pretty presentation and creates more flavor in the chicken too!
What goes with chicken on a skewer?
Lemon aioli is great for dipping these chicken rosemary skewers into but you could also use another favorite dip or sauce.
Garlic rosemary grilled chicken also pairs well with roasted vegetables, garlic bread, and summer salads.
What does rosemary do to chicken meat?
The rosemary in the marinade as well as the sprigs impart flavor. Rosemary is also known for preserving meat due to its antioxidant properties, keeping it fresher for longer.
What flavor does rosemary add?
Rosemary imparts a woody fragrance and piney flavor to the meat. It’s great for balancing rich beef but is also a great option for poultry too.
Should I rinse rosemary before using?
It’s a good idea to gently rinse the rosemary springs with your hands under running water to dislodge any dirt or debris remaining. The sprigs will need to be soaked as well, much like you’d do for wooden skewers.
Serving chicken with garlic and rosemary
This grilled rosemary chicken can be enjoyed with many side dishes and dipping sauces. Here are some suggestions for you to try:
How to serve this chicken?
Enjoy this rosemary garlic grilled chicken as a healthy light meal or starter alongside lemon aioli and other sauces to dip into.
What goes with rosemary and garlic chicken?
Here are a few ideas of what to serve with grilled chicken and rosemary:
- Roasted or grilled vegetables
- Lemon aioli and other dips or sauces
- Light green salad
- Garlic bread or cornbread
- Corn on the cob
- Potato Salad
- Pasta salad
- A hearty grain bowl or Greek Lemon Rice
Storing leftover chicken with rosemary and garlic
How to store and how long does it keep?
Store rosemary chicken kabobs in an airtight container in the fridge for 3-4 days.
Can you freeze it?
Yes, you can! Store leftover rosemary garlic chicken in an airtight container in the freezer for 3 months. Thaw it overnight in the fridge, and reheat it in the microwave.
The marinated chicken pieces can also be stored raw in airtight freezer bags in the freezer for up to 3 months. First, remove the cut chicken from the marinade and transfer it to a parchment-lined baking sheet. Flash-freeze the chicken and then transfer it to freezer-safe bags. Thaw the frozen chicken overnight in the fridge and assemble the rosemary kabobs to grill.
Reheat leftover grilled rosemary chicken breast in the microwave or oven. When reheating in the oven, cover the rosemary skewers with aluminum foil to help prevent the chicken from drying out.
Related recipe! If you love chicken with garlic and lemon flavors, try this speedy Chicken Lemon Stir Fry recipe next!
The best garlic rosemary chicken recipe 👇
Garlic Rosemary Chicken Skewers
- 2 pounds Chicken Breast – cut into 1 ½’’ pieces
- 8-10 (10’’) Rosemary Sprigs – leaves removed from bottom 2/3rds
- Marinate the Chicken: Combine all marinade ingredients in a small bowl and whisk to combine. Place cubes of chicken in a large resealable bag and pour in marinade. Turn chicken to thoroughly coat. Marinate in refrigerator for at least 8 hours, preferably overnight, turning periodically.
- Soak Rosemary: Place large rosemary skewers into a shallow baking dish, cover with water and allow to soak at least 30 minutes, up to overnight.
- Prepare the Aioli: Combine all aioli ingredients in a small mixing bowl and whisk to thoroughly combine. Transfer to small, covered container and refrigerate until ready to use.
- Prepare Chicken Skewers: Remove the rosemary skewers from water and the chicken from the marinade. Thread chicken onto the rosemary skewers, discarding marinade.
- Cook Chicken: Heat a grill or grill pan to medium high heat. Oil the grates and grill chicken skewers, turning halfway through cook time, until chicken is cooked through and reaches an internal temperature of 165 degrees F, about 8 -10 minutes.
- Rest & Serve: Let skewers rest for 5 minutes before serving. Serve chicken skewers with aioli, crushed red pepper flakes for seasoning and lemon wedges.