Chicken Skewers with Rosemary

Contributor: Jill Silverman Hough

Isn’t it great when something simple is also spectacular? That’s definitely the case with these Chicken Skewers served with Garlic Aioli.

  • Author: Jill Hough
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Broil
  • Cuisine: American


  • About 18 (8-in.) skewers
  • ¾ cup mayonnaise
  • 1 Tbsp. lemon juice
  • 4 cloves garlic, minced
  • 5 Tbsp. olive oil, divided
  • 1 and ½ lb. chicken tenders, or boneless skinless chicken breasts cut into 1/2-in. strips (about 18 tenders or strips)
  • 2 tsp. chopped fresh rosemary
  • ½ tsp. salt
  • ½ tsp. pepper


  1. If they’re wood or bamboo, put the skewers in water to soak.
  2. In a small bowl, combine the mayonnaise, lemon juice, garlic, and 1 tablespoon of the olive oil. Set aside.
  3. Preheat the broiler and arrange a rack about 6 inches from the heat.
  4. Meanwhile, thread the chicken onto the skewers, one strip per skewer, and arrange them on a large rimmed baking sheet.
  5. Brush both sides of the chicken with the remaining ¼ cup of oil and sprinkle with the rosemary, salt, and pepper.
  6. Broil until the chicken is lightly browned and cooked through, about 8 minutes.
  7. Serve with the aioli.