Soak the skewers for an hour so they don’t burn on a hot grill. Chicken is skewered a few hours ahead and ready to go on the grill.
2 cloves garlic, inner green portion removed,chopped
1 teaspoon rosemary
2 teaspoons picked fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
6 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
5 pounds of boneless chicken breasts cut into 1 inch pieces
In a food processor combine all marinade ingredients and blend until smooth. Put in a sealable plastic bag with the chicken pieces. Move the bag around to coat each piece. Chicken should be marinated for at least 2 hours before grilling. And can be marinated for up to 8 hours. Soak skewers in water for at least an hour before skewering chicken so that they don’t burn. Chicken can be skewered and refrigerated hours before grilling. Grill approx. 3 minutes a side until cooked through and juices run clear.