Ingredients

• Juice of 1 large lemon plus water to equal 2 cups liquid
• Zest of 1 lemon
• 2 tablespoons kosher salt
• 1/4 cup fresh, chopped rosemary
• 2 large boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/8 teaspoon pepper

Directions

1. In a small microwave-safe bowl, combine the lemon juice, water, lemon zest, rosemary, and kosher salt. Bring mixture to a boil in the microwave, about 1-2 minutes on full power. Stir mixture until salt is dissolved, and allow it to steep for 20 minutes.

2. Cut chicken into 1 1/2-inch chunks. Place it in a bowl or baking dish, and add the lemon juice mixture, letting the chicken soak for 20 minutes. Meanwhile, prepare skewers by soaking in water for 30 minutes (if using wooden skewers), and preheat grill.

3. Remove chicken from lemon mixture (discard the mixture), and toss with olive oil, garlic and pepper. Thread skewers with the chicken. Sprinkle with rosemary. Grill over medium-high heat until chicken is cooked through. Remove from skewers and serve over a bed of wild rice or couscous.

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