A good friend shared a recipe that she saw on TV (a Filipino channel), when she was describing the dish to me, I did a google search and found the exact same recipe posted on Epicurious.com.Marinated Chicken Kebabs with Lemon-Pepper Yoghurt Sauce
Admittedly, this was my first time cooking with Rosemary and I was a bit too enthusiastic and generous with this herb. The chicken (thankfully) turned out well and hubby gives his seal of approval although he did request that I make it with bigger chicken chunks next time.
Marinade:
2 cups extra virgin olive oil
juice of 3 lemons
2 tbsp chopped garlic
3/4 tbsp chopped fresh rosemary leaves (I used dried rosemary leaves)
3/4 tbsp fresh thyme leaves (did not use these)
6 single boneless, skinless chicken breasts ( I used boneless, skinless thighs instead)
salt and pepper to taste
1. Slice the chicken in to smaller chunks (cubes).
2. Combine the ingredients and toss with the chicken chunks and leave this in the refrigerator overnight.
3. Instead of grilling, I popped this in a 400F oven for 30 minutes (until cooked).
The chicken turned out wonderful. I did try to make the Yoghurt sauce as described but it didn't go too well with us and we ended up throwing most of it away.
While thinking about what would best accompany the chicken as a side dish, I remembered a post from my favorite food blogger - PinoyCook's Grilled herbed liempo and potatoes. Inspired, I decided to slice up some potatoes, season them with rosemary, oregano, salt and pepper and arrange them underneath the chicken slices ala Pinoy cook.
When done, the potatoes absorbed the flavor from the chicken drippings and herbs and tasted wonderful!
