This easy recipe will be on a steady rotation this summer. The flavourful marinade keeps the chicken moist on the grill.
| ½ sm | white onion, finely chopped |
| 3 cloves | garlic, minced |
| ½t | crushed red pepper |
| 1t | minced rosemary |
| ¼c | fresh lemon juice |
| ¼c | extra-virgin olive oil |
| 8-12 | boneless, skinless chicken thighs, cut into 1½-inch pieces |
| kosher salt and fresh cracked pepper | |
| 8 sprigs | sturdy 12-inch rosemary, leaves on bottom half removed |
| lime wedges, for serving |
Heat the grill to medium. Oil the grate.
In a large bowl, combine the onion, garlic, chillies, minced rosemary, lemon juice and olive oil; set aside ¼ cup of the marinade. Season the chicken and add to the bowl. Mix well, cover and marinate for 30 minutes.
Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the used marinade. Grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with the lime.
Makes 8-10 skewers.