No ImageRosemary Chicken Skewers with Berry Sauce

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  1. Sally

    This recipe is delicious, easy and beautiful! I made a couple of small changes, deglazing the pan with a little vermouth and using the raspberry jam we had on hand in place of the currant. It was wonderful. Your blog is amazing. Thanks, Elise!

  2. Shelly

    Wow! What a great recipe. I prepared this dish last night and was very impressed with the combination of flavors! I did add salt to the marinade(not sure why there isn’t any in the recipe). Also wandering if I could just start with pure juice instead of cooking down the berries? Not sure how much liquid I am to start with but I didn’t get very much from the berries. Overall, I was VERY pleased and can’t wait to try other recipes of yours! Kuddos!!!

    Feel free to use cooked down juice if you want though the flavor might not be as clean. Depends on the juice. ~Garrett

  3. todd

    I made this recipe tonight in the broiler and…well, it was kind of a dud. Average at best.

    The marinade doesn’t impart much flavor to the chicken, except for the rosemary which was really overpowering and bitter. I used dried rosemary, but I still think 2 tbl spoons is too much. It all sticks to the chicken during the marinade so you get this crust of broiled rosemary all over the chicken. Also, I used the amounts called for and there was only a tsp of marinade left to put in the sauce. I had to make more to add.

    I used frozen blackberries (they didn’t have much flavor, really) to make the sauce and it came out kind of bland. I had the red currant jelly and nutmeg and everything, it just didn’t come together.

    I might suggest just skipping the rosemary and going with something else. I don’t think tweaking the recipe is going to help on this one, I’m going back to chicken cardamom.

    My guess is fresh rosemary and berries would probably be the solution to your problem as you noted that neither was all that great to begin with. Great food can only be prepared with great ingredients. ~Garrett

  4. Kate

    I just made the chicken with no sauce. My 4 year old ate this without saying a word about the rosemary. (he usually will point out dill or any other green herb) Delicious all the way around! As always, thanks!

  5. jeannine Wright

    I have used the rosemary branches (devoid of the greenery) by soaking them in water for a short time and placing the chicken, etc on the branches for skewers. yummy

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