I have fond memories of this recipe- I think I know what book you found it in! I will have to make this again soon.

You're on a real rosemary kick these days, Elise! I've read that you can infuse even more rosemary flavor (although there may be plenty in your recipe) by soaking rosemary sprigs in water, then creating a 'bed' of the sprigs to put the meat onto while it cooks.

Hi Alanna, this one was all Garrett's idea (and his post), but is sure helps to have rosemary bushes growing right outside. Love the idea of soaking the sprigs and creating a bed of them, thanks! ~Elise

Very Cool. I've been eating so heavy the past week and was looking for something tasty with chicken. I'm also into rosemary right now. I grilled some tri tip with rosemary that was fun and we had some almonds last night that Nancy made up that had rosemary in them too.

Joe

The berry sauce looks wonderful. I'm thinking it would also go well with the pork tenderloin I'm intending to roast this week!

It's almost blackberry picking season here in the Pacific Northwest. In another month, I'll have more than I can handle. I'll definitely try this recipe then. Looks delish!

This sounds incredible - I'll have to get my hands on some blackberries.

Have you tried rosemary-infused salt? It's super simple: just warm up some kosher salt in a sauce pan and stir in a couple of sprigs of fresh rosemary. The heat releases the oils into the salt, which becomes gently perfumed. Sprinkle on potatoes, chicken, pork chops, popcorn, grilled veggies, etc, or use in rubs and marinades.

I keep a supply in a big spice shaker, with the rosemary still inside. The salt dries out the rosemary, so it keeps indefinitely in a sealed container. (The dried rosemary does add significant kick, though - leave it out if you're looking for a gentle flavor.)

Burk, I am loving this idea. I'll have to try it out! ~Garrett

I love combining fruit with meats. I'll try em out this week while I'm home and actually have a grill! I've never been able to combine fruits with a beef though, perhaps a fruity steak sauce, think would this work?

You two, this recipe is incredible!!!! I saw the recipe right after getting home from the grocery store. I had the chicken, the rosemary, etc. but no blackberries. Anyway, I made this recipe for dinner; and let me tell you, there was nothing left on our plates. I ended up making the sauce with raspberries and found it needed about a tablespoon of honey to sweeten it a little bit more. Because I am squeamish about using leftover marinade, I just halved the marinade recipe, made a fresh batch and added it to the sauce. It came out fantastic. I will make this again when blackberries are here. Now, let me tell you that I did keep a skewer full of chicken to make chicken salad tomorrow. Do you have any ideas for a good base? - sour cream and mayo don't seem to be worthy! Thanks, again, for this fabulous recipe. It was really delicious.

Linda, I'm so glad you loved this recipe as much as we did! As for a chicken salad using these sauced bits of chicken? Personally, I would go with some fresh greens, nuts, and fruit. I agree with you, mayo or sour cream wouldn't be worthy and might cloudy up those fruity flavors. Throw on a bit of lemon juice, oil, and vinegar and I think you're set! ~Garrett

These skewers look so, so beautiful. A work of art, Garrett.

It sounds very interesting...

Never had rosemary and berries together before so this one rates as a must-try for us. Thanks for sharing!

Nicely written, wanting to try them soon.

I love fruit with pork and chicken, but my husband is not so much on board. Unless, that is, the meat is spicy (think firey jerk chicken with mango chutney). I think that I will try this, but add some habanero to the chicken. Habanero compliments fruit chutneys so well, I can imagine that it will do the same with the berries and rosemary - and if it's spicy, dear hubby will gladly eat fruit with his chicken!

This sounds delicious and I'd love to try it. However, my grilling spouse's chicken is always grilled to a dryness I cannot describe. Any suggestions to help him understand the difference between done and oh dear?

I would check this post for that info, my grilling skills are sub par, Elise and Hank are the experts on that here. ~Garrett

Hi,

This is a very good recipe, I also like chicken kabobs with sage seasoning. I love the quick recipes on this site. I haven't bought raisin bread since you put the Irish soda bread recipe on your site. Man I love that stuff and it is really quick and easy.

Thanks for all the great recipes.
Frank W

These look great - it makes we wish I had a grill, but it looks like I can broil them if I want.

I have not tried the sweet fruits with spices before. Thanks for the tip!

Hi, I read your site often, and have made several of your recipes. All of which were awesome. I heard a rumor on another food blog. Hmm... which one could it be? That you helped make a wedding cake! Please share! What a great accomplishment for you, and gift for the couple! I so wish I had a home baked wedding cake 16 years ago, and I love when people ask me to bake/cook special things for them. Of course I have never been asked to bake a wedding cake... but I have 3 daughters!!!!

Using berry sauce on chicken skewers sounds like a great idea!

Awesome! It is great to keep cooking in rich variety. Fresh and delicious.

Gave it a shot (slightly modified) last night. By adding some orange juice and subbing red wine vinegar for the apple cider vinegar, I was able to coax some additional tanginess out of the sauce. Also, the lavender added a sweet and flowery freshness to the skewers that really made the kebobs and the sauce work well together.

http://www.flickr.com/photos/firsttubedotcom/2651592890/

Yum!

Made this last night - the sauce was fab! One caution, tho. I cut fresh rosemary from the garden, and put what the recipe recommended and it was WAY too powerful. Either I have VERY good rosemary or I'd be careful on the amount... Next time I'll halve it to one tbsp so as not to overwhelm the flavor.

After stripping the leaves, I use the rosemary sticks as skewers. They have to be pretty long and sturdy rosemary branches. It adds great rosemary flavor to the chicken and won't burn like bamboo skewers (no soaking required).

I made this tonight and it was phenomenal! I was a little nervous about the fruit/meat combo but it was just perfect.

Wow! This recipe has so many flavors dancing around in my mouth. I love the rosemary and white wine...together with the berry sauce. Thanks so much for a great dinner.

I made these last night, and they were fabulous! I served them with baked sweet potatoes and a red cabbage salad with pancetta and goat cheese. So delicious. :)