Lemon Rosemary Chicken Skewers - Great For A Party Or Buffet - cooking recipe

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

Preparation

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.
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.
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.
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.