Using rosemary branches as skewers for grilling chicken is a fun and photogenic way of adding a good bit of flavor to an otherwise rather bland meat. Chicken plays well with lots of other flavors, but rosemary is particularly lovely with it.
Grilling chicken can be tricky because it’s such a lean meat, so it is important to brine the chicken breasts for about an hour prior to grilling them in order to help them not dry out. Brining is easy–just put about 1/2 cup of salt and 1/4 cup sugar in a resealable bag with about a quart of cool water. Dissolve the salt and sugar, add the chicken breasts and let them brine for a good hour. I do this at room temperature, but if you live a warm climate, you’re going to want to brine your chicken in the fridge to keep it from going sour. And trust me–the chicken will not come out sweet. The salt and sugar combination unlocks a chemical reaction that allows the moisture to penetrate the cell membranes, and while you do taste the salt, you do not taste the sugar.
Chicken Kebabs Grilled on Rosemary Skewers
Ingredients
Instructions
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In a resealable plastic bag, combine the salt, sugar and cool water. Add the chicken breasts and let them brine for about an hour. I usually do this at room temperature, but if you live in a warm climate, you're going to want to brine in the fridge so the chicken will not spoil. About a half an hour before you want to grill, pre-heat your grill to about 450*. You want the grill to be nice and hot before cooking--you want those kebabs to sizzle when they hit the grill!
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Once the chicken has brined, take the meat out and blot it dry with paper towels. Cut the meat into chunks that are about 1 1/2" square. Sprinkle with lemon-pepper seasoning. Now get your rosemary branch skewers. *Note that the rosemary leaves conveniently grow pointing up at a steep angle away from the base of the branches. This growth direction makes using rosemary branches for skewers an easy task because you don't have to fight the leaves.* Using the thick end of the branch, skewer the chicken chunks onto the rosemary branch in the direction that the leaves grow.
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Using a paper towel and tongs, rub a high-heat oil on the grill--I like to use pecan oil because it has a smoke-point of 470*. This will help prevent sticking. Place the kebabs on the pre-heated grill and close the lid. Turn the kebabs after 2 minutes and continue to turn every two minutes until all sides have had time on the grill (about 8 minutes), or until and instant-read meat thermometer reads 165* or above. It is pretty easy to over-cook the kebabs, so keep a close eye on them!
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Enjoy with a nice chardonnay, pinot noir, or, if you're feeling frisky, a nice California zinfandel!
