[vc_row][vc_column][ts-heading h2=”Rosemary Skewered Grilled Chicken” reverse_heading=””]Healthy recipes don’t need to be dull, and nothing beats chicken for a quick, inexpensive that even the pickiest family member won’t leave on the plate  But that doesn’t mean your favorite chicken dinner won’t get a little stale after a while. Try this Rosemary Skewered Grilled Chicken recipe for an exceeding moist and easy dish which will surely get you and your family excited about chicken night again.[/ts-heading][/vc_column][/vc_row][vc_row css=”.vc_custom_1557943928963{margin-top: -100px !important;}”][vc_column width=”2/3″][ts-heading h2=”Ingredients” h4=”Rosemary Skewered Grilled Chicken Recipe” reverse_heading=””]For two pounds (2lbs) of chicken, you’ll need the following:

  • 1 1/4 C. of water
  • 3 Tbsp. Kosher salt
  • 2 Tbsp. honey
  • The juice of half a lemon
  • The leaves of one stem of rosemary. Use a heavy rolling pin or muddler to bruise the leaves gently to allow them to release more flavor.
  • 2 cloves of smashed garlic
  • 1 tsp of cracked black peppercorns

[/ts-heading][ts-heading h2=”Try It At Home”]

  • Combine all ingredients above (except chicken) in a small saucepan
  • Stir constantly over low heat until the salt and honey fully dissolve.
  • Remove from the stove and transfer the brining solution to a wide and shallow heat-proof dish with a lid.
  • Add one and a half cups of ice and let it cool uncovered before using.
  • As the brining solution cools, cut two pounds of skinless, boneless chicken thighs into 1 and 1/2-inch cubes.
  • Add the cubed chicken to the cool brining solution, cover and place in the fridge for two to three hours.
  • Remove from the brine, dry the chicken completely and add to skewers as desired. Discard any leftover brining solution.
  • To cook, heat the grill or a grill pan to high. Brush the chicken skewers with a neutral oil with a high smoke point such as grape seed or canola, and grill for 2 to 3 minutes on each side until cooked through.
  • Season with a pinch each of kosher salt and fresh pepper.  Squeeze the other half of the lemon over the top and serve immediately with wilted greens or quinoa.

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