8 chicken legs
400 g of chicken breast
4 sprigs of rosemary
1 head of garlic
Salt, oil, and black pepper
to taste
8 chicken legs
400 g of chicken breast
4 sprigs of rosemary
1 head of garlic
Salt, oil, and black pepper
to taste
Furrow the chicken legs in two or three places to prevent them from breaking during cooking time
Place them on a heated grill and brown them all over. Reserve
Cut the chicken breast into cubes of equal size
Season with salt, pepper, and garlic, then pat dry
Remove the rosemary leaves from the stem and cut it to the size of a barbecue skewer
Assemble the skewers
Insert 1 chicken leg, 2 chicken breast cubes, and rosemary leaves intercalated on the skewer
Finish with 1 clove of garlic
Return the skewers to the hot grill until the chicken and garlic are cooked and browned
Brush with oil and serve.
