Provençal Rosemary-Lemon Chicken Brochettes

Chunks of boneless chicken breast are skewered with small pieces of whole lemon, peel and all. As they grill, the chicken firms and plumps while the lemon softens and chars. Skewered together and swathed in a bright, lemony garlic mayonnaise, they're irresistible.

1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
3 tablespoons chopped fresh rosemary
3 medium garlic cloves, minced
1 1/2 pounds boneless skinless chicken breast halves, cut into 1 1/4-inch pieces
1/2 lemon, cut into 12 (1-inch) pieces
1 teaspoon coarse sea salt
1/2 teaspoon pepper
1/3 cup mayonnaise
2 teaspoons Dijon mustard

1. Combine olive oil, lemon juice, rosemary and garlic in small bowl.

2. Place chicken and lemon in large resealable bag; sprinkle with salt and pepper. Add generous 6 tablespoons of the olive oil mixture. Massage bag to coat chicken; place in baking pan. Refrigerate 1 to 2 hours.

3. Meanwhile, whisk mayonnaise and mustard into remaining oil mixture until smooth. Cover and refrigerate. (Sauce can be made up to 1 day ahead.)

4. Heat grill. Remove chicken and lemons from marinade; discard excess marinade. Thread chicken, alternating with lemons every few pieces, onto 4 (10- to 12-inch) metal skewers.

5. Oil grill grates. Grill chicken, covered, over medium-high heat or coals 6 to 8 minutes or until chicken is no longer pink in center, turning to brown all sides. Remove chicken, cover loosely with foil. Let stand 5 minutes. Serve with sauce.

4 servings

PER SERVING: 505 calories, 37 g total fat (6 g saturated fat), 39 g protein, 3 g carbohydrate, 110 mg cholesterol, 705 mg sodium, .5 g fiber

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