When I reached into the fridge to retrieve the chicken breasts for this recipe, I noticed that I had 4 bunches of rosemary that I needed to use. As I pulled them out set them on the counter which just happened to be next to the metal skewers. It then occurred to me how thick the branches of the sprigs were and I thought, why don’t I use the rosemary as the skewers?
What is better to cool the palette after hot sauce? Blue cheese dressing.
A great side dish to pair with the chicken skewers is roasted beet and grilled corn salad.
- 20 rosemary sprigs
- 1 cup Franks Red Hot sauce
- ¼ cup apple juice
- 1 tablespoon unsalted butter, melted
- 4 boneless skinless chicken breasts
- Blue cheese dressing
- Remove about ⅓ of the rosemary from the end of the sprigs, set aside.
- To a mixing bowl, add the hot sauce, apple juice and melted butter, mix well.
- Pour ⅔ of the hot sauce mixture into a bowl with a lid, set the other ⅓ of the sauce aside.
- Cut the chicken breasts into 2 inch by 1 inch chunks and add to the hot sauce.
- Cover and marinate in the fridge for 1 hour up to 24 hours.
- Once the chicken has marinated, pat the pieces dry with a paper towel.
- Take a sprig of the rosemary and skewer the chicken, repeat with the rest of the chicken.
- Preheat a grill pan over medium high heat.
- Brush the chicken with olive oil and grill.
- Turn the chicken after 2 minutes and brush the grilled side with reserved hot sauce (do not use the marinade).
- When the chicken is cooked on the second side transfer to a plate and brush with more hot sauce.
- Serve hot with blue cheese dressing.