Lemon Rosemary Chicken Skewers - Great for a Party or Buffet

Name: Lemon Rosemary Chicken Skewers - Great for a Party or Buffet
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 48 Skewers, 24 serving(s)
Ingredients: 8 (7 ounce) boneless skinless chicken breast halves (each 7ox.); 48 bamboo skewers, soaked in water 30 minutes, drained (8 inch length); 1 pint grape tomatoes or 1 pint cherry tomatoes; 1 cup olive oil; 1 cup lemon juice; 6 bay leaves, broken into small pieces; 3 tablespoons chopped fresh rosemary; 4 large garlic cloves, pressed; 2 teaspoons salt; 2 teaspoons hot pepper sauce; 1 cup light mayonnaise

Submitted by TheKatsiki

"Originally from Bon Appetit Dec. 2000. Great for a party or buffet - easy to serve. I cut the chicken up into bite sized pieces so that people could simply pull the chicken off with a fork and didn't need to cut it. I served the chicken skewers on a platter with the marinade simply drizzled all over. (Would also recommend making w/out skewers and simply marinating chicken.)"

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Ready In:: 2hrs
Ingredients:: 11
Yields:: 48 Skewers
Serves:: 24

ingredients

8 (7 ounce) boneless skinless chicken breast halves (each 7ox.)
48 bamboo skewers, soaked in water 30 minutes, drained (8 inch length)
1 pint grape tomatoes or 1 pint cherry tomatoes
1 cup olive oil
1 cup lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

directions

Cut each chicken breast half lengthwise into 6 thin strips. Thread ech strip completely onto 1 Skewer, leaving 1/2" of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers betweeen two 15x10x2 inch glass baking dishes, stacking skewers if necessary.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter.
Transfer reserved marinade to a medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.