Lemon Rosemary Chicken Skewers I found on epicurious.com
Lemon Rosemary Chicken Skewers
16 skinless boneless chicken breasts halves, about 7 ounces each
96 8 inch bamboo skewers, soaked in water for 30 minutes, drained
2 1-pint baskets of grape tomatoes
2 1 pint baskets of button mushrooms
2 cups olive oil
2 cups fresh lemon juice
12 bay leaves, broken into small pieces
6 tablespoons fresh rosemary, chopped
8 large garlic cloves, pressed
4 teaspoons kosher salt
4 teaspoons hot pepper sauce
1. Cut each chicken breast lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving a bit at the end exposed for the tomato or mushroom. Press one grape tomato or mushroom onto the end of the skewer. Place the skewers in large glass or cast iron baking dishes.
2. In a large bowl pour the oil. Whisk in the lemon juice, bay leaves, rosemary, garlic, kosher salt and hot pepper sauce. Pour the marinade over the chicken, moving around the skewers so that the marinade is evenly distributed. Cover and let marinate overnight in the refrigerator.
3. Heat up the grill so that all the burners are on medium high heat. Place the chicken skewers on the grill and grill them for about 4 minutes per side, basting them with the marinade from the pan.