Dining Al Fresco – Garlic Rosemary Chicken Skewers with Wild Rice

Warm summer nights have finally arrived and we can enjoy our patio furniture again! What better way to celebrate than with a tasty meal from the grill? Try these Garlic Rosemary Chicken Skewers with wild rice. Quick and easy, you’ll have dinner ready in no time.

Garlic Rosemary Chicken Skewers



  • 4 bamboo skewers, soaked in water for 30 minutes
  • 4 boneless, skinless chicken breasts, cut into cubes
  • 1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce
  • 1 box wild rice mix
  • 1/2 cup golden raisins
  • 1/2 cup apple juice
  • 1 medium zucchini, diced
  • 1 pint cherry tomatoes, cut in half
  • 1/2 cup sliced almonds, toasted


  1. Heat grill. Place chicken cubes on bamboo and place in a shallow pan. Extra vegetables could be threaded on the skewers as well for more color.
  2. Pour Garlic Rosemary Citrus Sauce over the chicken (and vegetables, if desired) and let marinate until grill reaches medium heat.
  3. Grill skewers 8-10 minutes on each side, turning frequently so as not to burn.
  4. Prepare rice according to package directions.
  5. Add zucchini to the wild rice in the first half of the cooking process. This will soften up the zucchini.
  6. Soak golden raisins in apple juice to plump.
  7. When the rice is fully coked, remove from heat and add the drained raisins, cherry tomatoes and toasted almonds.
  8. Serve the grilled chicken skewers over the wild rice.

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