Grilled Italian Chicken Skewers

Tender, juicy chicken skewers marinated in a flavorful tomato-herb marinade, grilled to perfection and basted with a bright lemon garlic rosemary sauce. These Italian Chicken Skewers are easy enough for weeknight dinners and special enough for entertaining.

📝 Ingredients

• 1/4 cup extra virgin olive oil
• 1 tablespoon butter (I use salted butter)
• Zest of 1 medium lemon
• 2 large cloves garlic (finely minced)
• 1 tablespoon finely chopped fresh rosemary
• 1/3 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 2 medium cloves garlic (finely minced)
• 2 teaspoons Italian seasoning
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 2 pounds boneless skinless chicken breasts

👨‍🍳 Instructions

1. 1--- For the basting sauce ---
2. 2Combine the olive oil, butter, lemon zest and garlic in a small microwave-safe bowl or measuring cup. Microwave on high power for 1 minute.
3. 3Remove from the microwave and allow to cool. Cover and refrigerate until 30-45 minutes before grilling.
4. 4Just before grilling, stir in the rosemary and set aside.
5. 5--- For the marinade and chicken ---
6. 6Combine the olive oil, tomato paste, garlic, Italian seasoning, lemon juice, salt and sugar in a medium-size bowl. Stir well to combine.
7. 7Place the chicken breasts on a cutting board. Check to see which way the grain is running, then slice each breast into ¼- to ⅓-inch strips, perpendicular to the grain. Place the chicken strips in a gallon-size zip-top bag.
8. 8Add the marinade and massage the bag with your hands to distribute the marinade evenly over the chicken. Refrigerate for at least 1 hour and up to 12 hours.
9. 9If using wooden skewers, soak them in water while the chicken marinates.
10. 10Remove the chicken from the refrigerator and thread the strips accordion-style onto skewers, leaving enough room at the ends to handle them easily.
11. 11Preheat the grill to 400°F and oil the grates well.
12. 12Grill the skewers for 4-5 minutes on the first side, or until they release easily from the grates. Turn and brush generously with the basting sauce.
13. 13Continue cooking, turning and basting every 2-4 minutes until the chicken is golden brown with grill marks and cooked through. The internal temperature should reach 155-160°F.
14. 14Remove from the grill and allow the chicken to rest for 5 minutes before serving. The temperature will continue to rise as it rests.
15. 15Serve warm with pasta, Parmesan polenta, salads or warm focaccia.