Tomato Chicken Skewers
Serve these tomato chicken skewers with either rice or couscous, or they can stand alone as an appetizer. I recommend soaking the wooden skewers before starting your prep.
- Serves: 8 persons
- 3tablespoons tomato paste
- 2tablespoons honey
- 2tablespoons Worcestershire sauce
- 1tablespoon chopped fresh rosemary
- 1¼ pounds skinless, boneless chicken breast, cut into 1-inch cubes
- 9ounces cherry tomatoes
- 4sprigs fresh rosemary for garnish
Step 1Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
Step 2Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
Step 3Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
Step 4Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
Step 5Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 6Transfer to a serving plate and garnish with sprigs of fresh rosemary.