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Herb Marinated Chicken Skewers

Yields4 Servings

This easy recipe is delicious and crowd-pleasing. If you have a rosemary plant with robust stems, use them in place of the skewers for an elevated and fresh touch. 

 1 lb or 450 g of boneless, skinless, chicken breast
 ¼ cup or 60 ml extra virgin olive oil
 2 tbsp or 2 big spoons of finely chopped fresh rosemary
 1 tbsp or 1 big spoon of finely chopped thyme leaves or substitute dried thyme to taste
 1 lemon zested
 salt
 ½ cup or 125 ml white wine
1

Cut the chicken into strips that you will roll up later.

2

In a bowl, combine the chicken strips with the olive oil, rosemary, thyme, and zest and stir. Marinate, covered, in the refrigerator, for a few hours or overnight. 

3

Heat oven to 450° F or 230° C. 

4

Arrange the chicken strips on a platter and salt both sides. Then roll up lengthwise and thread onto skewers or rosemary branches. 

5

Heat a grill or frying pan over medium high heat and cook until golden, then transfer to a baking dish. Pour wine over the skewers and bake in the oven until chicken is cooked through. 

6

Buon appetito! 

Nutrition Facts

4 servings

Serving size