Rosemary Chicken Skewers

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I just discovered the blog White on Rice Couple. It is the type of blog I aspire to put out one day. The writing, the photography, the recipes are all beautiful and inspiring. It contains incredibly trendy and complex recipes, but presents them in such a way that the reader is motivated rather than intimidated. I love that among the many challenging and exotic things on their site, there are wonderfully simple recipes like this one for Rosemary Chicken Skewers.

This recipe was so simple, so easy, and so delicious that I am planning on fixing it again this week. My only addition next time will be a pinch of salt. I expected the soy sauce would make salt unnecessary, but I felt that is all these little bites needed to be perfect. They would be a great grill meal (my term for cooking everything on the menu on the grill) and would be a nice addition atop a salad. I also think you could use this marinade on chunks of pork or steak and toss in some veggies to make the skewers more colorful. Simplicity at its finest.

Rosemary Chicken Skewers
www.whiteonricecouple.com

2 pounds of chicken, cut into chunks
4 tablespoons oil (I used olive)
2 tablespoons soy sauce
2 cloves of garlic, minced
2 tablespoons rosemary, chopped

For the skewers, rosemary stems are recommended but wooden skewers soaked in water for 30 minutes work fine.

Whisk oil, soy sauce, garlic, and rosemary together. Toss chicken in marinade and let sit for 10-20 minutes. Thread chicken on skewers. Place skewers on hot grill and cook for 5 minutes on each side or until chicken is done.