Rosemary Skewered Chicken is something I make when I want something tasty, but still quick and easy. It’s great for a dinner during the week, but it’s also fancy enough for when you have friends over.
What makes this food special is that the rosemary sticks are used as the skewers.
This gives the chicken a wonderful, earthy taste from the inside out.
Recipe Overview
This Rosemary Skewered Chicken is small pieces of chicken that have been soaked in a tasty mix and then cooked on rosemary “sticks.”
You end up with soft, juicy chicken that smells like herbs and a bit of lemon.
The chicken gets a little crispy on the outside, which makes it feel good to eat.
It’s a light meal, but it fills you up.
You can eat it as a snack, as part of a bigger meal, or even on a salad.
I often make it with cooked veggies or a simple pasta. It goes with almost anything!
Ingredients: Rosemary Skewered Chicken
- 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 2 cloves of garlic, chopped small
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8-10 fresh rosemary sticks (about 6-8 inches long)
For the chicken, it’s best to use fresh, good-quality chicken breasts.
You can use chicken thighs if you like, but you’ll need to cook them a bit longer.
The lemon juice makes the chicken soft and adds a zesty taste.
Fresh lemon juice is best, but the kind in a bottle will work.
If you don’t have fresh garlic, you can use 1/2 teaspoon of garlic powder instead.
Fresh rosemary is important for this recipe. It’s the stick you cook the chicken on, and it adds a lot of flavor.
Look for strong, good-smelling sticks.
Step-by-Step Instructions
- First, get the rosemary sticks ready.
Pull the leaves off the bottom two-thirds of each stick.
Leave the leaves at the top.
Make the bottom end of each stick pointy with a knife or kitchen scissors.
This makes it easier to put the chicken on. - In a big bowl, mix the olive oil, lemon juice, chopped garlic, salt, and pepper.
This is what you’ll soak the chicken in. - Put the chicken pieces in the bowl.
Mix it all up so the chicken is covered. - Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.
You can leave it for up to 2 hours for even more taste.
The longer it sits, the more the flavors mix together. - Turn your grill on to medium-high heat.
If you’re baking, turn your oven on to 400°F (200°C). - Put the chicken pieces onto the rosemary sticks.
Put about 4-5 pieces of chicken on each stick.
Leave a little space between each piece. - If grilling: Put the sticks right on the grill.
Cook for about 6-8 minutes on each side.
The chicken is done when it’s cooked all the way through and a little crispy.
The inside should be 165°F (74°C). - If baking: Put the sticks on a baking sheet with parchment paper.
Bake for 20-25 minutes, or until the chicken is cooked.
You can turn on the broiler for the last 2-3 minutes to make it crispy. - When it’s cooked, take the sticks off the grill or out of the oven.
Let them sit for a few minutes before serving.
This makes the chicken juicier.
Variations & Tips
- Make it spicy: Add a little bit of red pepper flakes to the marinade for some heat.
- Add veggies: Put cherry tomatoes, bell pepper pieces, or zucchini pieces on the sticks with the chicken.
- Use different herbs: Rosemary is the main herb, but you can also use strong sticks of thyme or oregano.
- Make it ahead: You can soak the chicken and put it on the sticks a few hours before.
Keep them in the fridge until you’re ready to cook. - Keep Leftovers Safe: Put any extra cooked chicken skewers in a sealed container in the fridge. They’ll stay good for up to 3 days.
- Warming it up: Heat the chicken skewers in the oven at 350°F (175°C) for about 10 minutes, or until they’re warm.
You can also heat them on the grill or in a pan. - Serving it up: serve the skewers with a dipping sauce for extra flavor, or with a fresh green salad or other delicious sides.
Key Details: Rosemary Skewered Chicken
- Prep time: 20 minutes (plus time for soaking)
- Cook time: 12-25 minutes (depends on how you cook it)
- Total time: 32-45 minutes (plus time for soaking)
- Servings: 4-6
- Stuff you’ll need: Big bowl, grill or baking sheet, kitchen scissors or knife.
FAQ
Can I use dried rosemary instead of fresh?
No, dried rosemary won’t work for the sticks because it’s too breakable.
The fresh rosemary sticks are used to hold the chicken and add flavor.
What if I don’t have a grill?
No worries! You can bake these in the oven.
The directions are in the recipe.
The baking time will be a little different, start at 20 minutes and add time until the internal temp is 165.
Can I use wooden sticks instead of rosemary?
Yes, you can.
Soak the wooden sticks in water for at least 30 minutes before using them.
This keeps them from burning.
You won’t get the rosemary flavor, but you can add some chopped rosemary to the marinade.
How do I know when the chicken is cooked?
The best way is to use a meat thermometer.
The inside should be 165°F (74°C).
If you don’t have a thermometer, cut into a piece.
The juice should be clear, and the meat shouldn’t be pink.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs often have more taste and don’t dry out as easily.
Cook them a bit longer, because thighs might take more time to cook.
What’s a good dipping sauce to serve with these?
A simple yogurt sauce with some lemon and herbs is yummy.
You could also try a honey-mustard sauce or even a light salad dressing.