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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- Thirty 3-inch (8-cm) sprigs of rosemary
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) chopped garlic
- 1/2 cup (125 mL) orange juice
- 2 tsp (10 mL) chopped jalapeno pepper
- Salt to taste
- 11/2 lb (750 kg) boneless, skinless chicken breasts
Method
- 1. Remove leaves from one end of rosemary sprigs and reserve. Sharpen one end of the sprig to make it easier to pierce the meat. Soak sprigs in water for an hour to prevent burning on the grill.
- 2. Chop reserved rosemary leaves to make about 2 tbsp (25 mL). Combine with mustard, olive oil, soy sauce, garlic, orange juice and jalapeno peppers. Salt lightly.
- 3. Cut chicken breasts into approximately 11/2-inch (4-cm) cubes. Place in marinade and marinate for 1 hour.
- 4. Preheat grill or grill pan.
- 5. Skewer one cube on each rosemary sprig. Wrap foil around the base of the sprig to prevent burning.
- 6. Place on grill and grill about 3 minutes per side, 6 minutes total, or until juices run clear. Remove from grill and cool. Serve with Provencal Sauce (recipe follows).
