Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken (thighs or breasts, chopped into chunks)
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced fresh rosemary
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 4 large and sturdy rosemary sprigs + more for garnish

Instruction

  • Mix together apple cider vinegar, olive oil, garlic, rosemary, salt and pepper in a large bowl. Add chicken to the bowl, cover and marinate in the fridge for 30 minutes.
  • While chicken is marinating, prep the rosemary sprigs by stripping off most of the leaves, leaving a few inches at the top for garnish. Place skewers in water to soak for 10-20 minutes while chicken is marinating.
  • Preheat grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers. Discard the marinade.
  • Oil the grill grate and grill the chicken over medium heat, turning occasionally until golden and cooked through, 10-15 minutes total. Don’t worry if the heat from the grill causes the rosemary leaves to get a little charred. It happened to us! You can always remove the charred pieces and stick a fresh sprig at the top of each skewer as a garnish.