Rosemary Skewered Grilled Chicken

Healthy recipes don’t need to be dull, and nothing beats chicken for a quick, inexpensive that even the pickiest family member won’t leave on the plate  But that doesn’t mean your favorite chicken dinner won’t get a little stale after a while. Try this Rosemary Skewered Grilled Chicken recipe for an exceeding moist and easy dish which will surely get you and your family excited about chicken night again.

Ingredients

Rosemary Skewered Grilled Chicken Recipe

For two pounds (2lbs) of chicken, you’ll need the following:

  • 1 1/4 C. of water
  • 3 Tbsp. Kosher salt
  • 2 Tbsp. honey
  • The juice of half a lemon
  • The leaves of one stem of rosemary. Use a heavy rolling pin or muddler to bruise the leaves gently to allow them to release more flavor.
  • 2 cloves of smashed garlic
  • 1 tsp of cracked black peppercorns

Try It At Home

  • Combine all ingredients above (except chicken) in a small saucepan
  • Stir constantly over low heat until the salt and honey fully dissolve.
  • Remove from the stove and transfer the brining solution to a wide and shallow heat-proof dish with a lid.
  • Add one and a half cups of ice and let it cool uncovered before using.
  • As the brining solution cools, cut two pounds of skinless, boneless chicken thighs into 1 and 1/2-inch cubes.
  • Add the cubed chicken to the cool brining solution, cover and place in the fridge for two to three hours.
  • Remove from the brine, dry the chicken completely and add to skewers as desired. Discard any leftover brining solution.
  • To cook, heat the grill or a grill pan to high. Brush the chicken skewers with a neutral oil with a high smoke point such as grape seed or canola, and grill for 2 to 3 minutes on each side until cooked through.
  • Season with a pinch each of kosher salt and fresh pepper.  Squeeze the other half of the lemon over the top and serve immediately with wilted greens or quinoa.

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