Grilled Chicken Spiedini and Roasted Potatoes

Marinade:

· 2 lbs. skinless boneless chicken breast fillets (4 oz. each)
· 1 pint cherry tomatoes
· 1 bag bamboo skewers, soaked in water for 30 minutes
· Fresh rosemary sprigs (optional)
· 2 lemons, cut into halves (optional)
· 2 t. Virgin Coco de Manila Culinary Lauric Oil
· 2 T. chopped fresh rosemary
· ½ c. fresh lemon juice
· 1 t. salt
· ¼ t. crushed red pepper
· 3 bay leaves, broken into pieces
· 2 large chopped garlic cloves

Marinade preparation:

In a large baking dish, mix Virgin Coco de Manila Culinary Lauric Oil, rosemary, lemon juice, salt, red pepper, bay leaves and chopped garlic.

Skewer Preparation: Cut each piece of chicken in half lengthwise. Thread each chicken piece length-wise onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in a baking dish with marinade and then in the refrigerator, covered, for at least three hours, turning periodically.

Turn on grill and set at medium-high heat. Place chicken skewers on the grill, turning as needed, and cook until internal temperature reaches 165°. Transfer the skewers onto a large platter, garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes. Serve with roasted potatoes. Serves four.

Adapted from the Traverse City Record-Eagle web site