1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper
1 teaspoon minced fresh rosemary
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved Minced chives

Directions In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours. Drain chicken, discarding marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes. Place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

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