Amp up grilled chicken with fresh herbs and citrus, by Judy Kim.
Ingredients
- 1 c. wild rice
- 2 fresh rosemary sprigs, divided
- 2 lemons, divided
- kosher salt
- Freshly ground black pepper
- 1 1/2 lb. boneless skinless chicken breasts, cut into long, 1/2"-thick strips
- Extra-virgin olive oil, for drizzling
- bamboo skewers, soaked in water
- sea salt, such as Maldon
Directions
Cook rice according to package instructions. Meanwhile, in a small bowl mix together 1 teaspoon chopped fresh rosemary, zest of 1 lemon, salt and pepper. Set aside. Cut remaining lemons in half.
In a medium mixing bowl toss chicken with a drizzle of olive oil. Sprinkle rosemary-lemon seasoning evenly all over, then massage into chicken. Thread chicken onto skewers.
Preheat grill on medium-high. Place chicken and lemons cut side down on the grill. Grill lemons until caramelized and grill marks appear, 2 to 3 minutes. Cook chicken until lightly charred, 3 to 4 minutes on each side. Keep flipping every 2 minutes until internal temperature reaches 165°. Transfer to a clean plate and cover loosely with foil.
Serve skewers over a bed of wild rice with grilled lemons. For extra flavor, top with zest of grilled lemons, chopped fresh rosemary, and a sprinkle of sea salt.
