Bill & Giuliana Rancic’s Chicken Skewers
10 large (6- to 8-in.) rosemary branches
¼ cup extra-virgin olive oil
2 tsp. dried oregano
1 tsp. sea salt
½ tsp. crushed red pepper
2 lbs. boneless, skinless chicken breasts, cut in 1-in. cubes
Fresh lemon juice, extra-virgin olive oil, dried oregano
Lemon wedges for garnish
1. Remove the bottom ⅓ of rosemary leaves from each branch and chop leaves. Set aside chopped rosemary and branches.
2. Whisk together olive oil, salt, red pepper and chopped rosemary in a large bowl. Toss chicken in olive oil mixture; cover, chill 3 hours.
3. Preheat grill to 350° to 400° (medium-high heat). Remove chicken from marinade. Thread chicken evenly onto rosemary branches. Grill, covered, on lightly oiled rack over medium-high heat, 10 minutes or until done, turning after 5 minutes. Sprinkle with lemon juice, olive oil and oregano. Garnish with lemon wedges.
Makes 6 servings