• Cooking Time: 15-20 minutes
  • Servings: 4-6
  • Preparation Time: 15-20 minutes
  • 2 ½ lbs. boneless, skinless chicken, cut into equal size chunks
  • ½ c. + 2 T. olive oil
  • 1 t. fresh rosemary, chopped
  • Freshly ground sea salt and freshly ground black pepper to taste
  • 24 large fresh sage leaves
  1. Put chicken in a bowl with 2 T. oil, rosemary, salt, and pepper. Set aside for at least 2 hours or overnight. Put ¼ c. oil in a bowl. Thread 5 pieces of chicken with four sage leaves onto metal (or wooden skewers that have been soaked in water for 30 minutes). Grill the skewers, covered, until one side is browned and has grill marks, about 4-5 minutes. Brush with the oil, flip and grill other side until browned and has grill marks. Brush with oil, and flip again, continue cooking and brushing with oil until fully cooked. Let cool a few minutes, drizzle with remaining oil, and set out to serve.
A wonderful summer recipe. The vibrantly flavored, crisp sage leaves are delicious eaten with the chicken.