Grilled Chicken on Rosemary Skewers



  • 1/2 cup Rosemary Fused Olive Oil
  • 1/4 cup fresh lemon juice
  • 3 Tbsp fresh herbs of choice, minced
  • 2 tsp salt
  • 1 tsp fresh black pepper

Chicken/Vegetables for grilling:

  • 2 lbs. skinless bonelles chicken breasts
  • green, yellow and red bell peppers
  • 1 medium onion cut into wedges
  • cherry tomatoes
  • mushrooms
  • 6-8 rosemary sprigs (skewers)

Note:  Feel free to substitute vegetables!  We tried it with zucchini, onion and yellow peppers; just make sure you cut the pieces large enough so they do not fall off the skewers.


Blend together all marinade ingredients and set aside.  Cut the chicken into 1 1/2-inch pieces and place in marinade.  Cut peppers into 1 1/2-inch pieces and combine along with other vegetables into marinade.  Make sure chicken is covered with marinade and that vegetables have been coated with marinade.  Refrigerate covered for at least 2 hours.

Preheat grill to medium-high heat.  For easy 'skewering', pre-punch each piece of chicken and vegetable with a sharp object or metal skewer.  Fill rosemary branches with chicken alternating with vegetables, from base to end so as not to lose rosemary leaves.  Gently place rosemary 'skewers' on grill and turn frequently, careful not to let the chicken burn.  Baste with remaining marinade.  When turning with tongs, be sure to grab the chicken (not veggies or rosemary sprigs).  Check for doneness after 10-15 minutes.

Recipe adapted from 'The Black Dog Summer on the Vineyard Cook Book'.