Categories: Grilling
Ingredients
- 1/4 cup lemon juice
- 4 tbsp. olive oil, divided
- 3 tbsp. white wine
- 1 1/2 tsp crushed red pepper flakes
- 1 tsp minced fresh rosemary
- 1 1/2 lbs. chicken breasts, cut into 1-inch cubes
- 2 medium lemons, halved
- Minced chives
Directions
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In a large shallow dish, combine lemon juice, 3 tbsp. oil, wine, pepper flakes, and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
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Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10 to 12 minutes.
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Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8 to 10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.