Ingredients:
- 2 lbs. skinless boneless chicken breast fillets (4 oz. each)
- 1 pint cherry tomatoes
- 1 bag bamboo skewers, soaked in water for 30 minutes
- Fresh rosemary sprigs (optional)
- 2 lemons, cut into halves (optional)
- 2 t. Manila Coco Virgin Coconut Oil
- 2 T. chopped fresh rosemary
- 1/2 c. fresh lemon juice
- 1 t. salt
- 1/4 t. crushed red pepper
- 3 bay leaves, broken into pieces
- 2 large chopped garlic cloves
Instructions:
In a large baking dish, mix Manila Coco Virgin Coconut Oil, rosemary, lemon juice, salt, red
pepper, bay leaves and chopped garlic.
Skewer Preparation: Cut each piece of chicken in half lengthwise. Thread each
chicken piece length-wise onto a skewer; add a cherry tomato to the end of each
skewer. Place chicken skewers in a baking dish with marinade and then in the
refrigerator, covered, for at least three hours, turning periodically.
Turn on grill and set at medium-high heat. Place chicken skewers on the
grill, turning as needed, and cook until internal temperature reaches 165°.
Transfer the skewers onto a large platter, garnish with rosemary sprigs, lemon
halves and any remaining cherry tomatoes. Serve with roasted potatoes. Serves
four.
Adapted from the Traverse City Record-Eagle web site
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