Rosemary chicken kabobs with berry drizzle

Rosemary Chicken Kabobs with Berry Drizzle

Ingredients for the chicken

4-6 boneless skinless chicken thighs
2 Tbs of chopped fresh, Rosemary
1/4 cup of dry white wine or vermouth
2 Tbs of olive oil
salt and pepper

Ingredients for the Sauce

1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of balsamic vinegar
2 tablespoons of blackberry jam/jelly
1/4 teaspoon of ground nutmeg


Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.




Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

Preheat the grill for direct high heat. Spray grill with olive oil or PAM. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Set aside and cover with foil to allow the chicken to rest.

To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

Return the juice and marinade mix to the pan, and add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.

Spoon the sauce over the chicken skewers and serve immediately!!