Sunday, April 3, 2011
I will definitely use the skewers once I start grilling in summer. Since I was using my trusty cast iron skillet, I didn't bother to skewer the chicken pieces. Also, my family don't like to take time to pull out the chicken off the skewers when they are hungry!
I followed the exact recipe, given by my co-worker's mom. They serve it over pasta with hot marinara sauce. Since I had some spinach pesto in my fridge, I built the theme of dual color dish! Mark commented that this is the kind of food we eat on the cruise ships(we love cruising, have taken about 9 cruises since 2002!). That was the biggest complement.
2 lbs chicken breast, boneless, cut in big chunks
1/4 cup olive oil
1 tbsp dried oregano
1 tbsp fresh rosemary, chopped
Juice of half a lemon
Marinate the chicken with all the ingredients for at least 2 hours. Overnight the better. Grill until chicken is cooked through. Serve with your choice of sauce.