Lemon Rosemary Chicken Skewers - Great for a Party or Buffet

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 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. 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. 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. 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. 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.