Ingredients

  • 1/4 cup lemon juice
  • 4 tablespoons olive oil, divided
  • 3 tablespoons white wine
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium lemons, halved
  • Minced chives

Directions

  1. In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
  2. Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
  3. Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

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