Frango com alecrim

Ingredientes

• 1/4 Cup Olive Oil
• 3-4 cloves Garlic (– peeled and minced)
• 1 TBS Fresh Rosemary Leaves (– minced)
• 1 tsp Worcestershire
• 1 tsp Lemon Zest (– from 1 small lemon)
• 1 tsp Granulated Sugar ((substitute: agave))
• 1 1/2 tsp Onion Powder
• To taste Kosher Salt and Ground Black Pepper
• 1 1/2 Pounds Boneless Skinless Chicken Breasts (– cut into 1 1/2-inch cubes)
• 8 10 to 12-inch Rosemary Sprigs (– leaves removed from the bottom 2/3 to make a skewer)
• 1/2 Cup EACH: Mayonnaise and Greek Yogurt ((sub: you can use just one or the other))
• 2 tsp Dijon Mustard
• 1/4 tsp Garlic Powder
• 1 TBS Lemon Juice

Modo de preparo

1. 1

   Marinate Chicken Pieces: To a large bowl or resealable bag, add the olive oil, minced garlic, minced rosemary, Worcestershire, sugar, lemon zest, onion powder, 2 teaspoons kosher salt, and a ¾ teaspoon ground black pepper. Grab a whisk and stir the ingredients vigorously until throughly combined.Then, add the pieces of chicken to the marinade. Stir or toss well to coat the chicken in the marinade. Next, cover the bowl or seal the bag and place the chicken in the fridge. Let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours or overnight, stirring a couple times.

2. 2

   Soak Rosemary Sprigs in Water: Soak Rosemary Sprigs or Wooden Skewers in Water: Place the rosemary sprigs or wooden skewers into a shallow pan (or bowl large enough to hold them) and cover with cool water. Set the rosemary aside and let soak for at least 30 minutes, or up to 2 hours.

3. 3

   Meanwhile, Make the Lemon Dipping Sauce: Meanwhile, Make the Lemon Aioli: To a small bowl, add the mayonnaise, yogurt, Dijon, mustard, garlic powder, and lemon juice. Season with a ¼ teaspoon salt and a scant 1/8 teaspoon pepper. Then whisk the ingredients together until they’re well combined. Give the sauce a taste and then adjust the flavors to suit your taste buds. Then, cover the bowl with plastic wrap and store in the fridge until you're ready to use the dipping sauce.

4. 4

   Light Grill: Heat a grill or grill pan to medium-high heat (between 375 to 400-degrees Fahrenheit).

5. 5

   Thread Chicken onto Rosemary Skewers: Remove the rosemary skewers from the water and shake dry. Then remove the chicken from the marinade and thread them onto the rosemary sprigs, discarding the marinade.

6. 6

   BBQ Rosemary Chicken: Oil the grill grates and then add the chicken to the grill. Close the grill and cook the rosemary chicken, turning the skewers every 2-3 minutes, for a total of 8-12 minutes or until the chicken is cooked through to an internal temperature of 165-degrees Fahrenheit.

7. 7

   Serve Rosemary Chicken with Lemon Sauce: Serve Rosemary Chicken Skewers with Lemon Dipping Sauce: Let the chicken rosemary skewers rest for 5 minutes before serving with lemon wedges and the lemon dipping sauce on the side. Enjoy!