• prep: 15 min
• cook: 10 min
• total: 25 min

servings:

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

• 1/4 cup lemon juice
• 4 tablespoons olive oil, divided
• 3 tablespoons white wine
• 1-1/2 teaspoons crushed red pepper flakes
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium lemons, halved
• Minced chives

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