A simple marinade and just 30 minutes elevates chicken to a new level for some great grilling. Pair with your favorite sides drinks and desserts. Perfect for Dad’s Day this weekend!

Baja-Style Rosemary Chicken Skewers

recipe by Marcela Valladolid at Food & Wine


  • 1/2 small white onion, finely chopped
  • 3 garlic cloves, minced
  • 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
  • 1 teaspoon minced rosemary
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Kosher salt
  • Pepper
  • 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
  • Lime wedges, for serving


  1. In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
  2. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade.
  3. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges. Makes 8 servings.

Cook’s Note: If you can’t come up with sturdy enough rosemary sprigs to thread the chicken onto, use regular skewers and insert a few sprigs of rosemary. All the flavor without the hassle. (But the presentation with the rosemary skewers is pretty spectacular.)

Be sure to check out the Bonus Recipe for Catalan Tomato Bread. I guarantee it will become a summer favorite!

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