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  Grilled Chicken Spiedini  

2 pounds skinless boneless chicken breast fillets (4 oz. each)
1 pint cherry tomatoes
1 bag bamboo skewers, soaked in water for 30 minutes
Fresh rosemary sprigs (optional)
2 lemons cut into halves (optional)

Marinade
2 tsp. extra-virgin olive oil
2 Tbsp. chopped fresh rosemary
1/2 cup fresh lemon juice
1 tsp. salt
1/4 tsp. crushed red pepper
3 bay leaves, broken into pieces
2 large chopped garlic cloves

   In a large baking dish, mix marinade ingredients. Cut each piece of chicken in half length-wise. Thread each chicken piece length-wise onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in a baking dish with marinade and place in the refrigerator, covered, for at least three hours, turning periodically. Turn on grill and set at medium-high heat. Place chicken skewers on the grill, turning as needed, and cook until internal temperature reaches 165 degrees F. Transfer the skewers onto a large platter, garnish with rosemary sprigs, lemon halves, and any remaining cherry tomatoes. Serve with roasted potatoes (recipe follows). Serves 4.

Roasted Potatoes

1-1/2 lbs. baking potatoes
4 Tbsp. extra-virgin olive oil
8 chopped garlic cloves
2 Tbsp. chopped fresh rosemary
1/2 tsp. salt (or more to taste)
1/4 tsp. pepper (or more to taste)

   Preheat oven to 450 degrees F. Wash, dry, and cut unpeeled potatoes into 1-inch chunks. In a large bowl, combine olive oil, garlic, rosemary, salt, and pepper. Toss potatoes in bowl and coat with mixture. Transfer onto a baking sheet, forming a single layer. Place sheet on center rack in oven and bake for 25–35 minutes or until golden and tender. Serve immediately.

 


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