Spring Entertaining: Grilled Rosemary-Dijon Chicken Skewers

Spring Entertaining

Southern Socials

Grilled Rosemary-Dijon Chicken Skewers

Lovely blooms & warm weather immediately beckons Southerners outside to celebrate the season. It also means it’s time to light the grill. Whether you plan to have a few friends over for a casual get-together or a larger soiree be certain Grilled Rosemary-Dijon Chicken Skewers hold a place on the menu. The simple recipe is packed with good taste & come together quickly with just a few ingredients. Follow my tips for getting wooden skewers ready for grilling as well. Plus, I’ve also included a link to one of my favorite party perfect cold salads that can be made in advance & pulled from the refrigerator just before serving, a Greek Pasta Salad. It’s filled with garden vegetables & freshly snipped herbs making it the ideal accompaniment to a few smoky chicken kabobs.

Grilled Rosemary-Dijon Chicken Skewers
makes 8 servings

Grill the chicken without the skewers to save time. Increase the cook time by a few minutes, if necessary.

Wooden skewers
2 lbs boneless, skinless chicken breasts or tenderloins
1/3 cup chopped fresh rosemary
3 Tbsp Dijon mustard
2 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Soak the 8 {6-inch} wooden skewers in water for 30 minutes. Cut the chicken into 1-inch pieces. Thread the chicken on the skewers & place in a dish. Whisk together the remaining ingredients in a small bowl. Brush the mixture on both sides of the chicken. Let stand 15 minutes. Grill over Medium-High heat {about 400 degrees} 4 to 5 minutes per side. Remove from the grill once the juices run clear.

FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK 
{helpful advice}

How To Soak Wooden Skewers For Grilling

Simple picks hold a small bite while 12-inch skewers make a meal. Soaking wooden skewers before cooking helps prevent them from catching fire. Follow these tips for success at the grill.

The Technique

Fill a shallow dish with water. Be certain the skewers rest flat & completely inside the container. Rectangular shapes tend to be best.
Add the picks & let stand at least 30 minutes. Remove from the water & thread with meat or vegetables. Season or marinate according to the recipe instructions before grilling.

The Tune
“Hungarian Rhapsody No. 2” Franz Liszt

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Be sweet.