Rosemary Skewered Chicken With Orange Glaze The Biggest Loser Recipes

ROSEMARY-SKEWERED ARTICHOKE CHICKEN

Steps:

• In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

ROSEMARY SKEWERED CHICKEN WITH ORANGE GLAZE - THE BIGGEST LOSER

Steps:

• Preheat a grill or grill pan on medium high heat.
• Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
• Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
• Remove from heat to allow flavors to meld and reserve.
• Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
• Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until done.
• Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve.

MORG KEBAB (IRANIAN SKEWERED CHICKEN)

Steps:

• Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
• Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
• Drain and combine the butter or ghee with the marinade.
• Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
• Baste with the marinade and turn once.
• Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).

ROSEMARY SKEWERED POTATOES

Steps:

• boil new potatoes 15 minutes, until tender.
• Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
• Remove most of rosemary from sprigs leaving a little at tip.
• Skewer potatoes on rosemary sprigs, cut side down.
• Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.