8-10(10’’)Rosemary Sprigs– leaves removed from bottom 2/3rds
2tspRosemary Leaves– minced
¼tspSalt, or more to taste
1/8tspPepper, or more to taste
Optional For Serving: Lemon wedges, Crushed Red pepper Flakes
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.
*Aioli will keep, stored in a covered container, in the refrigerator for up to 5 days.