The snow has barely melted here in Provo but we’ve happily uncovered the grill and are all about grilling any meal that we can. This marinade is quick to put together and imparts so much flavor it’s just amazing. The flavors are simple as well, yet the combination is remarkably wonderful and full of all the citrus and herbal notes to create a sensational meal that is perfect for a weekday meal or even for a fancy family dinner over the memorial day weekend. It’s a crowd pleaser!
We used fresh rosemary, but you could certainly use dried rosemary as well…just reduce the amount used. As a reminder, reserve the 2-3 tablespoons of marinade before you pour it over the raw chicken…otherwise you could accidentally use all of it and you can’t re-use the marinade once it’s been on the raw chicken and you won’t have any to pour over the grilled chicken. Also, don’t forget to zest your lemon and limes before you juice them for the marinade, it’s so much easier to zest citrus while it’s whole! Grilling additional citrus halves on the grill is optional, but really is a nice garnish and allows family or guests to add additional lemon or lime to their chicken.
citrus rosemary chicken kabobs
citrus herb infused chicken kabobs
- 3-4 chicken breasts, cut up into approximately 3″ cubes marinade
- zest of 2 of the limes & 1 of the lemons listed below
- juice of 4 limes
- juice of 2 lemons
- 2-3 tablespoons raw honey
- 1 tablespoon fresh rosemary, finely chopped
- 3-4 garlic cloves, finely chopped
- ½-¾ cup Chosen Foods avocado oil (or equal parts citrus juice to oil 1:1)
- ¼ teaspoon Redmond Real Salt
- additional lime and lemon cut in half to grill (optional) gremolata
- ¼ cup diced sweet onion
- 2 tablespoons fresh rosemary, finely diced
- pinch or two of Redmond Real Salt
- Place all marinade ingredients in a mason jar & shake until mixed well and all the honey has been fully incorporated.
- Reserve 2-3 tablespoons of marinade in a small glass jar…pour remaining marinade over chicken pieces in a large zipper bag, glass dish or non reactive pan. Place in refrigerator for 3-4 hours.
- If you’re going to use bamboo skewers, get those soaking in water for a minimum of 30–45 minutes before you want to skewer the chicken, otherwise you’ll have mini fires while grilling!
- Depending on the length of your skewers, remove chicken from marinade (toss out the marinade) and place 4-5 pieces of chicken on each skewer, allow them to touch…this will keep them from moving around on the skewer while grilling and also help keep them from drying out. Grill until juices run clear.
- Place cut lemon and lime on grill along with the chicken and grill until there are some grill marks ~ grilling the citrus halves warms up the fruit and makes it super juicy to squeeze and serve with grilled meat.
- While chicken is grilling, prepare gremolata by combining all ingredients on a cutting board and chopping until salt is incorporated and onions and rosemary are finely diced. Set aside while chicken grills.
- Once chicken is done, remove and place on shallow baking dish or serving platter. While chicken is still warm pour reserved marinade over chicken and sprinkle with the gremolata. Add grill citrus to platter and kabobs are ready to serve!