This dish looks complicated but actually, it is very easy to make! You start with chicken tenders and rosemary. If you have solid sturdy stems of rosemary, trying using those stems as skewer sticks! If not, use regular skewers. You can see in the photo below that I used a mixture of rosemary and wooden skewers.
If you use a rosemary skewer, leave a few leaves at the top. If using wooden skewers, stick a sprig of rosemary in with the skewer. It makes these tenders that much more appetizing.
I bought a pack of prosciutto with 8 slices. They were wide enough that I cut a few in half lengthwise to have enough for extra skewers.
You will need to cover the rosemary springs. I cut small rectangles of aluminum foil and folded them over the sprig tops to keep them from burning,
It takes more rosemary than you might think to make 3 chopped tablespoons. But don’t skimp on it because it gives these skewers a great taste.
After making the marinade, reserve a few tablespoons to use after the skewers are cooked to add a little more flavor. Pour the rest of the marinade onto the uncooked skewers and let sit for a few minutes.
After cooking, remove the aluminum foil from the top sprigs.
Spoon the marinade over the tenders for serving.
These chicken tender skewers make a great appetizer. They are more filling than they might look, so they also make a great meal.
Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Passive Time | 15 minutes |
| Servings |
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- 8 chicken tenders
- 8 slices prosciutto
- (8) 4-5-inch-long rosemary stems (or use wooden skewers)
- Aluminum foil
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons lemon juice
- 2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Ingredients
Chicken
Marinade
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- Heat grill to medium-high.
- If using rosemary stems for skewers, remove the leaves off all the stems except for the tops. Set the leaves aside to use for the marinade.
- Trim the chicken if needed. Also, if the chicken tenders are large, cut them in half to make 2 pieces. Either use any extra for another recipe or make extra skewers.
- Stick a skewer through each chicken tender lengthwise. Then wrap the prosciutto around each skewered tender.
- If using rosemary stems for skewers, cut 8 rectangular pieces of aluminum foil and wrap them around the rosemary leaves to prevent them from becoming overcooked. (See note below if using wooden skewer sticks.)
- Place the skewers in a shallow dish.
- Chop the rosemary leaves. Add 3 tablespoons to a measuring cup or bowl and add the olive oil, lemon juice, garlic, salt, and pepper. Whisk the marinade together.
- Save a few tablespoons of marinade. Pour the rest evenly over the chicken skewers. Let marinate for 15 minutes.
- Grill the skewers for 2-3 minutes on each side or until the chicken registers 165ยฐF on a meat thermometer.
- Pour the saved marinade over the chicken skewers and serve.
If you use wooden sticks instead of rosemary stems for skewers, save 8 sprigs of rosemary and stick them in the same hole made by the skewers to add a garnish to the skewers.ย Wrap them in aluminum foil to prevent over-browning.
Baking Option:
Place chicken on a baking sheet with parchment paper.ย Bake at 425ยฐF in a preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165ยฐF on a meat thermometer.