Food Recipes Appetizers Chicken Appetizers Baja-Style Rosemary Chicken Skewers 5.0 (3,476) Add your rating & review Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor. Slideshow: More Chicken Recipes By Marcela Valladolid Marcela Valladolid Marcela Valladolid is a chef from Tijuana, Mexico, living in San Diego. She's hosted "Mexican Made Easy" on the Food Network and published three cookbooks: "Fresh Mexico: 100 Simple Recipes for True Mexican Flavor"(2009), "Mexican Made Easy" (2011), and "Casa Marcela: Recipes and Food Stories of My Life in the Californias" (2017). Food & Wine's Editorial Guidelines Updated on June 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Active Time: 35 mins Total Time: 1 hr Yield: 8 Ingredients 1/2 small white onion, finely chopped 3 garlic cloves, minced 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper) 1 teaspoon minced rosemary 1 teaspoon dried Mexican oregano, crumbled 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt Pepper 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed Lime wedges, for serving Directions In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges. Suggested Pairing Ripe, full-bodied Chardonnay. Originally appeared: June 2014 Rate It Print