Ingredients

For the marinade:

1/4 cup extra-virgin olive oil

3 large garlic cloves, minced

2 tablespoons fresh rosemary leaves, roughly chopped

2 tablespoons freshly squeezed lemon juice

2 teaspoons red pepper flakes

1/2 teaspoon kosher salt

2 to 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

For the basting sauce:

1 6.7-ounce jar sun-dried tomatoes packed in oil (do not drain)

1 large clove garlic, smashed

2 tablespoons sherry vinegar (See Recipe Notes)

1 tablespoon tomato paste

1 tablespoon honey

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

To grill:

Canola oil, for brushing grill grates

Lemon slices, for garnish

Italian parsley, for garnish

Directions

Step 1: For the marinade, combine olive oil, garlic, rosemary, lemon juice, red pepper flakes, and salt in a large bowl and whisk to combine. Fold in chicken and stir to coat. Marinate for a minimum of 1 hour or overnight.

Step 2: For the basting sauce, place the sun-dried tomatoes along with their oil in a mini food processor and pulse until coarsely chopped.

Step 3: Add garlic, vinegar, tomato paste, honey, and red pepper flakes and process until the mixture is smooth. Season with salt and pepper and set aside.

Step 4: When ready to grill, thread the chicken onto skewers so the meat will lay flat against the grill, leaving a 1/2-inch space between pieces.

Step 5: Preheat a large grill pan over medium heat. Once hot, brush the grates with canola oil. Season the skewers generously with salt and pepper and place on the grill.

Step 6: Using a silicone brush, baste the top of the chicken with sun-dried tomato sauce. Cover the grill

Step 7: After 5 minutes, flip the skewers and brush the other side with the basting sauce; cover.

Step 8: Continue cooking, turning if necessary, until chicken is cooked through, about 12 to 15 minutes total. (To check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink.)

Step 9: Transfer the skewers to a clean serving platter. Scrape any leftover bits of caramelized basting sauce over the chicken. Serve warm with lemon slices and minced Italian parsley as garnish. 

Step 10: Red wine or balsamic vinegar can be substituted in place of the sherry vinegar.