Ingredients
1/3 cup olive oil2 tablespoons snipped fresh dill1 tablespoon minced fresh oregano2 teaspoons grated lemon zest2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes6 fresh rosemary stems (18 inches)1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved2 medium yellow summer squash, cut into 1-inch slices6 cherry tomatoes
Preparation
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.
