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Ingredients
- 3 (tablespoon) 3 tbsp fresh rosemary (chopped)
- 6 6 bay leaves (broken into small pieces)
- 1 (cup) 1 cup fresh lemon juice
- 1 (cup) 1 cup olive oil
- 1 1 pt grape tomatoes (basket grape tomatoes or small cherry)
- 48 48 water (bamboo skewers soaked, 30 minutes drained)
- 8 8 boneless chicken breast (skinless boneless chicken breast halves each about 7 ounces)
- 4 4 large garlic cloves (pressed)
- 2 (teaspoon) 2 tsp salt
- 2 (teaspoon) 2 tsp hot pepper sauce
- 1 (cup) 1 cup light mayonnaise
Directions
- Cut each chicken breast half lengthwise into 6 thin strips
- Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end
- Press 1 grape tomato onto end of skewer
- Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary
- Pour oil into bowl
- Whisk in next 6 ingredients
- Pour marinade over chicken
- Marinate 1 hour at room temperature, turning often, or cover and chill overnight
- Preheat oven to 425°F
- Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade
- Bake chicken until just cooked through, about 8 minutes
- Transfer to platter
- Transfer reserved marinade to medium saucepan
- Boil over medium-high heat 1 minute
- Cool marinade 15 minutes
- Strain
- Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise
- Season sauce to taste with salt and pepper
- Spoon remaining marinade over chicken to moisten
- Serve chicken with sauce
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