rosemary lemon chicken skewers with dijon mayo
flavorful chicken marinated in lemon juice, olive oil and rosemary . grilled on fresh rosemary stem skewers, served with dijon mayo . kosher, meat.
boneless skinless chicken breasts or thighs about 1 lb . total, fresh rosemary stems 10 12 inches long each, fresh lemon juice, extra virgin olive oil, lemon zest, whole grain dijon mustard, divided, honey, clove fresh garlic, minced, fresh rosemary leaves, chopped, mayonnaise, salt and pepper
- 2 boneless skinless chicken breasts or thighs about 1 lb . total
 - 8 fresh rosemary stems 10 12 inches long each
 - 1/2 cup fresh lemon juice
 - 2 tbsp extra virgin olive oil
 - 1 tbsp lemon zest
 - 1 1/2 tbsp whole grain dijon mustard
 - divided
 - 1 tsp honey
 - 1 clove fresh garlic
 - minced
 - 1 tbsp fresh rosemary leaves
 - chopped
 - 1/4 cup mayonnaise
 - salt and pepper

- cut chicken into 1 1 1/2 inch chunks.
 - thighs will cook up juicier, breasts have less fat.
 - season lightly with salt and pepper.
 - if using kosher chicken meat, go light on the salt, as the meat will already have some saltiness.
 - place chicken pieces into a shallow bowl.
 - in a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain dijon mustard, honey, garlic and chopped rosemary leaves mix well.
 - pour the marinade over the chicken pieces.
 - cover the bowl with plastic wrap.
 - let the chicken marinate in the refrigerator for 2 hours.
 - rinse and dry the eight rosemary stems, then pull most of the leaves from the stem.
 - reserve 1 2 inches of leaves at the tip of each stem.
 - these are your skewers.
 - remove marinated chicken from the refrigerator.
 - skewer the chicken chunks onto four of the rosemary skewers.
 - reserve the other four skewers.
 - generously grease your grill before preheating to prevent the chicken from sticking.
 - grill the skewers over a medium flame for 8 15 minutes cook time will depend on the size of your chicken chunks and the heat on your grill.
 - cover the chicken as it cooks so that smoky rosemary flavor permeates the meat.
 - turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled.
 - cut a larger chunk open to check for doneness.
 - when chicken is cooked, un skewer the chicken chunks from the charred rosemary skewers.
 - re skewer them on the fresh rosemary skewers.
 - to make the dijon mayonnaise, combine mayonnaise and the remaining 1/2 tbsp whole grain dijon mustard in a small bowl stir well.
 - serve as a dipping sauce with the grilled chicken skewers.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 boneless skinless chicken breasts or thighs about 1 lb . total
- 8 fresh rosemary stems 10 12 inches long each
- 1/2 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest
- 1 1/2 tbsp whole grain dijon mustard
- divided
- 1 tsp honey
- 1 clove fresh garlic
- minced
- 1 tbsp fresh rosemary leaves
- chopped
- 1/4 cup mayonnaise
- salt and pepper

 ### Assistant: The ingredients you'll need are:
- 2 boneless skinless chicken breasts or thighs about 1 lb . total
- 8 fresh rosemary stems 10 12 inches long each
- 1/2 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest
- 1 1/2 tbsp whole grain dijon mustard
- divided
- 1 tsp honey
- 1 clove fresh garlic
- minced
- 1 tbsp fresh rosemary leaves
- chopped
- 1/4 cup mayonnaise
- salt and pepper


You can follows these steps to make the recipe:
- cut chicken into 1 1 1/2 inch chunks.
- thighs will cook up juicier, breasts have less fat.
- season lightly with salt and pepper.
- if using kosher chicken meat, go light on the salt, as the meat will already have some saltiness.
- place chicken pieces into a shallow bowl.
- in a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain dijon mustard, honey, garlic and chopped rosemary leaves mix well.
- pour the marinade over the chicken pieces.
- cover the bowl with plastic wrap.
- let the chicken marinate in the refrigerator for 2 hours.
- rinse and dry the eight rosemary stems, then pull most of the leaves from the stem.
- reserve 1 2 inches of leaves at the tip of each stem.
- these are your skewers.
- remove marinated chicken from the refrigerator.
- skewer the chicken chunks onto four of the rosemary skewers.
- reserve the other four skewers.
- generously grease your grill before preheating to prevent the chicken from sticking.
- grill the skewers over a medium flame for 8 15 minutes cook time will depend on the size of your chicken chunks and the heat on your grill.
- cover the chicken as it cooks so that smoky rosemary flavor permeates the meat.
- turn the skewers periodically, until the chicken chunks are cooked through and the meat is evenly grilled.
- cut a larger chunk open to check for doneness.
- when chicken is cooked, un skewer the chicken chunks from the charred rosemary skewers.
- re skewer them on the fresh rosemary skewers.
- to make the dijon mayonnaise, combine mayonnaise and the remaining 1/2 tbsp whole grain dijon mustard in a small bowl stir well.
- serve as a dipping sauce with the grilled chicken skewers.
- .

