Recipe: Baja-Style Rosemary Chicken Skewers

Recipe: Baja-Style Rosemary Chicken SkewersThese Baja-Style Rosemary Chicken Skewers Are The Perfect Summer Dinner

With only a month left of summer, you want to soak up as much of it as you can. After spending the day cooped up in your office missing out on the sunshine, you are not very excited about the thought of going home to spend more time inside preparing dinner. Good news! By turning to grill recipes, you get to not just eat, but also prepare, your meal al fresco.

Soak up the last month of summer by grilling up this delicious recipe for baja-style rosemary chicken skewers.  

  • ½ finely chopped small white onion
  • 3 minced garlic cloves
  • ¼+ cup of olive oil
  • 2 crumbled dried chiles de arbol (you can also substitute ½ teaspoon of crushed red pepper)
  • ¼ cup of lemon juice
  • 1 teaspoon of minced rosemary
  • 1 teaspoon of crumbled dried Mexican oregano
  • 2 pounds of boneless, skinless chicken thighs, cut into bite size pieces
  • Kosher salt and pepper
  • 8 foot-long rosemary springs with sturdy stems
  • Lime wedges

In a mixing bowl, stir together the onion, garlic, olive oil, chiles, lemon juice, rosemary, and oregano. Season the chicken with salt and pepper. Set aside ¼ cup of this marinade, then add the chicken to the bowl. Stir to coat then marinate for 30 minutes.

Preheat your grill to medium. Remove leaves from the bottom half of your rosemary sprigs. Take the chicken out of the marinade and thread them on these rosemary skewers. Brush your grill grate with olive oil and grill the chicken, turning and basting with the reserved marinade every few minutes, until the chicken is cooked (15-20 minutes).

Serve the chicken skewers with the lime wedges and enjoy!

We hope you love this delicious recipe! For all of your insurance needs in San Gabriel, Westminster, and the neighboring California cities, contact Pulp Street Insurance Agency today.

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