Lemon Rosemary Chicken Skewers - Great for a Party or Buffet

Originally from Bon Appetit Dec. 2000. Great for a party or buffet - easy to serve. I cut the chicken up into bite sized pieces so that people could simply pull the chicken off with a fork and didn't need to cut it. I served the chicken skewers on a platter with the marinade simply drizzled all over. (Would also recommend making w/out skewers and simply marinating chicken.)

• Ready In: 2 hrs
• Serves: 24
• Yields: 48 Skewers

Ingredients

• 8 (7 ounce)  boneless skinless chicken breast halves (each 7ox.)
• 48  bamboo skewers, soaked in water 30 minutes, drained (8 inch length)
• 1  pint grape tomatoes or 1  pint cherry tomatoes
• 1  cup olive oil
• 1  cup lemon juice
• 6  bay leaves, broken into small pieces
• 3  tablespoons  chopped fresh rosemary
• 4  large garlic cloves, pressed
• 2  teaspoons salt
• 2  teaspoons  hot pepper sauce
• 1  cup light mayonnaise

Directions

1. Cut each chicken breast half lengthwise into 6 thin strips. Thread ech strip completely onto 1 Skewer, leaving 1/2" of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers betweeen two 15x10x2 inch glass baking dishes, stacking skewers if necessary.
2. Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
3. Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter.
4. Transfer reserved marinade to a medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.