2 pounds boneless skinless Chicken Breasts from Farmers’ Market Poultry, cut into 1-inch cubes

1/3 cup Lemon Juice

5 tablespoons Olive Oil, divided

4 tablespoons White Wine

2 teaspoons crushed Red Pepper Flakes

2 teaspoon minced fresh Rosemary

3 medium Lemons, halved


In a large resealable plastic bag, combine lemon juice, 4 tablespoons oil, wine, pepper flakes and rosemary.

Add chicken; seal bag and turn to coat. Refrigerate up to 3 hours.

Drain chicken, discarding marinade. Thread chicken onto six metal or soaked wooden skewers.

Grill, covered, over medium heat 10-12 minutes or until no longer pink, turning once.

Place lemons on grill, cut side down. Grill 8-10 minutes or until lightly browned.

Squeeze lemon halves over chicken. Drizzle with remaining oil. Serve hot.