Tender chicken marinated and grilled
infused with the flavor of fresh rosemary
is the perfect end of summer main dish.
Top it with a bruschetta sauce using
a combination of your fresh garden
tomatoes and your fresh
and you have created the
perfect harvest meal.
If you are like me, your rosemary has
happily grown into long strong
sprigs that can be stripped of their
leaves as used as skewers for
You can't imagine the flavor that using the
rosemary for the skewers infuses into the meat.
This is a WOW dish and it will make you
so proud of your gardening skills.
The chicken is cubed and marinated in a
rosemary flavored marinade so
you get the fabulous flavor on the
inside and the outside of the meat.
Pop some crusty bread on the grill and
use that as the base for serving your chicken skewers
and your bruschetta sauce. This is one of those
dishes where you will be saying "Mmmmm..." with
every luscious bite.
Rosemary Chicken Skewers
6 large strong fresh rosemary sprigs (8-10 inches)
6 boneless, skinless chicken breasts
1/2 C. olive oil
2 T. balsamic vinegar
1/2 tsp. salt
1 tsp. dijon mustard
1 T. finely chopped fresh rosemary
1/4 tsp. ground black pepper
crusty bread, sliced
Tomato Bruschetta Topping
3 C. chopped mixed tomatoes (I love to add the yellow, but
if you don't have any, just use red)
2 cloves fresh garlic, crushed
1/2 C. finely chopped fresh basil
1/4 C. olive oil
1 tsp. salt
1 T. balsamic vinegar
a few grinds fresh pepper
Make the Tomato Bruschetta Topping by
gently mixing the ingredients together and set aside.
Cube the raw chicken. Strip the leaves off the
rosemary sprigs leaving the leaves on the top one inch.
Thread the chicken onto the skewer and place in a deep
Whisk together the marinade ingredients and brush
on the skewers. Cover and refrigerate for 30 minutes
to one hour. Remove from fridge and heat the grill.
While the grill is heating brush the crusty bread
with olive oil.
Grill the chicken. When the chicken is almost
done, grill the bread alongside of it. When the
bread is done rub it with the fresh garlic clove.
To serve, place the toasted bread on the plate, top
with the chicken skewer and then finish with
the Tomato Bruschetta sauce.
Serve with parmesan if desired.
What a great, fresh harvest meal
using your rosemary, tomatoes and basil.
If you are lucky enough to live in a place where the
rosemary doesn't freeze, you can make this year round.
We have successfully dug up our rosemary plants
and kept them alive in the kitchen all winter,
but here in Utah they won't winter over.