Seared Chicken Skewers with Rosemary
Damn the weather is funky this week, it is hard to believe it is July. There has been so much rain, I feel like I am living in a rainforest. Where did the summer go? I know rain is good for my garden, fills our reservoirs, and calms the earth, but man this constant shower is dreary. Before the deluge, I planned on making more recipes from my grill, but sadly these plans got flooded out. Fortunately, I could easily change plans with a chicken skewer recipe that has all the charm of a grilled dinner without lighting a match, Seared Chicken Skewers with Rosemary.
Seared chicken skewers are as easy to prepare as threading a needle. Ribbons of herb marinated chicken strips get skewered through rosemary stems then seared on a stove top grill pan or skillet. Once the chicken skewers get good and golden, they are popped in a hot oven to finish cooking in a wine bath. It may sound like a lot of steps, but the two-part cooking process goes by very quickly and effortlessly.
La Cucina Italiana
I first discovered the idea of using rosemary stems as skewers several years ago in La Cucina Italiana magazine, the English version, (May 2013). If you wish to browse through this lovely magazine online, you will need your browser to translate the pages for you. This picturesque magazine is all about Italian cuisine and Italy, and I only have this one volume. Their chicken skewer recipe is part of a feature on cooking with fresh herbs. I spotted their Spiedini di Pollo Marinato alle Erbe recipe, (which means herb marinated chicken skewers) because it uses woody rosemary stems for the skewers. What a clever use of something one would normally throw out.
We always have a lot of rosemary around our house because Joe makes a delicious sourdough olive rosemary bread for Rochambeau Farm Stand. Sometimes there is a lot of rosemary left over so I am always looking for recipes to use up any leftover sprigs. Fortunately, we buy our rosemary at a restaurant supply store and can get rosemary sprigs that are 10 to 12 inches long. These woody sprigs make the best skewers for grilling and a great substitute for bamboo skewers if you can get them.
Chicken Skewers with Rosemary
I love cooking with fresh herbs and use them whenever I can. A simple scattering of fresh herbs like basil, tarragon or rosemary lifts any food from standard fare to interesting and uplifting. This herb marinade is a good example of how using fresh herbs can make a big difference in flavor. It just wouldn’t taste the same if you made the marinade with dried herbs.
The only change I made is adding minced garlic to the marinade and Kosher salt to the chicken before adding the marinade. Adding the salt first gives the salt time to steep in the chicken meat. Boneless skinless chicken breasts need a lot of help developing flavor and I wanted the chicken to taste seasoned without being salty.
I thought the original recipe needed some more oomph, so I added a lot of garlic. What I then realized is this marinade is very similar to the marinade in my Lemon Herb Roast Chicken Recipe.
A bonus using this marinade is there is no acid to turn the chicken breasts mushy. As a result, you can easily prepare the marinade and chicken in advance, then skewer and cook the chicken right before you plan on eating.
Another aspect I like about this recipe is the two stages for cooking the chicken. First, you sear the chicken skewers, which only takes about 2 minutes per side, then the skewers are roasted in a very hot oven with some white wine. This creates a moist chicken with a light tasting pan sauce. This pan sauce helps keep the chicken tender and adds another layer of flavor to your meal.
If you wish, and already have the grill going for another food, sear the chicken skewers on your grill, then finish cooking them in the oven as directed.
Is It Done Yet?
The most difficult part about this recipe is determining when the chicken is done. Everything else is very straightforward. Like chicken kebab, the chicken gets packed in on the skewer making it difficult to determine when it is done. It is important to check the pieces in the middle of the skewer where it is compact and thus need a longer time to cook. Getting a good look at the inside of the chicken is difficult therefore a good instant read thermometer is your best tool for the job. I love my Thermapen thermometer, but any fast and reliable instant-read thermometer will work.
Vegetable Side dishes for Seared Chicken Skewers with Rosemary
These chicken skewers will pair well with many vegetables and sides. Here are just a few from my blog.
Check out my new Recipe Index. It is now easier to look up a recipe on my blog by clicking on a category in the recipe index. It is easy to read on a laptop or desktop computer. Unfortunately, the index and categories get spread out when viewing from a mobile device like your phone. You can find my recipe index at the top menu on my home page.
Seared Chicken Skewers with Rosemary
You can get long and woody rosemary sprigs at farmers markets, restaurant supply stores, or wholesale stores.
Seared Chicken Skewers with rosemary is an easy family meal or great for entertaining.
Depending on how big each chicken breast is, there is enough chicken for 4 people with hearty appetites or 6 to 8 people served with two other side dishes.
- 2-3 lb. (1 k -1.5 k) boneless skinless chicken breast -4 breasts
- 1 tsp (3 g) Kosher salt
- 3 - 4 cloves garlic minced
- 2 heaping TB (10 g) heaping Tablespoons minced rosemary
- 1 tablespoon (1 g) thyme lemon thyme if you can get it
- 1 TB (1.5 g) minced parsley
- Zest of one lemon
- ¼ cup (60 ml) 70 ml extra virgin olive oil, plus more for searing the chicken
- 8 - 10 bamboo skewers or long woody rosemary stems
- 1/2 cup (125 ml) dry white wine or dry vermouth Like Pinot Grigio or Sauvignon Blanc
Press on the chicken breast so they have an even thickness. You do not have to pound them out, just even them out a little. Slice each breast lengthwise into ¼ inch (.5 cm) slices. Add the chicken ribbons to a bowl large enough to hold all the chicken without crowding them and sprinkle with Kosher salt. Using clean hands, mix the chicken with the salt until it is evenly incorporated. Thoroughly wash your hands and the bowl of chicken aside.
Prepare the herb marinade
In a small bowl add the minced garlic, minced rosemary, thyme, minced parsley, lemon zest, and olive oil. Stir to combine. Remember to wash your hands after you mix the chicken before you touch anything else.
Add the herb marinade to the chicken and toss with your hands until the chicken strips are evenly covered in the herb marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hrs.
Cook the Chicken
If you are using rosemary stems, cut the end to make a pointed tip for easy threading. Soak the bamboo skewers or woody rosemary stems in water for 30 minutes. Bring the chicken out of the refrigerator to rest on the counter and come up to room temperature.
Preheat the oven to 450°F / 230°C / Gas Mark 8. Slide the oven rack in the middle position.
Thread each skewer with the chicken slices. You can roll up each slice and spear it on the skewers, or weave each slice of chicken, over and under the skewer creating a ribbon of chicken. Squish the threaded chicken to make room for another slice. Depending on the length of each skewer, you can fit 3 to 4 slices of chicken on each skewer. Be careful not to pack the chicken in too tightly.
Heat a grill pan or a large skillet on medium-high heat. Add about 2 tablespoons of olive oil. When the grill pan is good and hot, add the chicken skewers to the pan. Only add enough skewers to not crowd the pan, about 3-4 skewers. Sear the chicken until nicely browned, about 2 minutes. Turn the chicken over and sear the other side, about 2 minutes more.
Place the seared chicken skewers in a baking dish large enough to hold all the chicken in a single layer without overcrowding, but small enough so the liquid won’t dry out when cooked. See Note.
Continue to sear the remaining skewers in batches until all the chicken is seared.
Add the white wine or dry vermouth to the baking dish holding the chicken skewers. Add more if the wine does not cover the bottom of the pan.
Place the chicken in the oven and roast until done, about 10 minutes. Start checking the chicken at around 8 minutes. A good instant read thermometer is your best tool here for determining if the chicken is done. Aim for an internal temperature of 165°F / 74° C. Once done, take the chicken out of the oven and let it rest for 5 minutes.
Serve hot with pan juices with grilled asparagus or zucchini.
The original recipe calls for a 9" x 13" (23 x 33 cm) baking dish. That is a little too small to fit 8 skewers without overlapping. Often, I needed to nestle each skewer around the dish with some laying vertical and others horizontal at the top and bottom of the dish. Trim each skewer to help them fit easily in the pan. Other times I used a larger baking dish 15" x 10.5" (38 x 27 cm) which is a tad too big. When I use a bigger baking dish I add more wine to make sure the liquid covers the bottom of the pan, so it does not dry out in the oven.
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