Servings: 4

Marinade: subheading: Marinade:
1/4 cup extra-virgin olive oil ¼ cup extra-virgin olive oil
3 large garlic cloves, mined 3 large garlic cloves, mined
2 tablespoons fresh rosemary, roughly chopped 2 tablespoons fresh rosemary, roughly chopped
2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice
2 teaspoons red pepper flakes 2 teaspoons red pepper flakes
1/2 teaspoon kosher salt ½ teaspoon kosher salt
2 1/2 pounds chicken breasts, cut into 1-inch cubes 2 ½ pounds chicken breasts, cut into 1-inch cubes
Sauce: subheading: Sauce:
1 6.7-ounce jar sun-dried tomatoes in oil 1 6.7-ounce jar sun-dried tomatoes in oil
1 large garlic clove, smashed 1 large garlic clove, smashed
2 tablespoons sherry or red wine vinegar 2 tablespoons sherry or red wine vinegar
1 tablespoon tomato paste 1 tablespoon tomato paste
1 tablespoon honey 1 tablespoon honey
1/2 teaspoon red pepper flakes ½ teaspoon red pepper flakes
Freshly ground black pepper Freshly ground black pepper
Kosher salt Kosher salt

For the marinade, combine olive oil, garlic, rosemary, lemon juice, red pepper flakes, and salt in a large bowl and whisk to combine. Add chicken and stir to coat. Marinate for a minimum of 1 hour or overnight.
For the sauce, place the sun-dried tomatoes, along with their oil, in a mini food processor and pulse until coarsely chopped. Add garlic, vinegar, tomato paste, honey, and red pepper flakes and process until mostly smooth. Season with salt and pepper. Set aside.
When ready to grill, skewer chicken, season with salt and pepper, and grill. Using a silicone brush, baste the top of the chicken with the sun-dried tomato sauce. When first side is done, turn chicken and coat other side with basting sauce.
Transfer skewers to a serving platter. Serve with any remaining sun-dried tomato sauce and grilled lemon wedges.