Juice of 1 large lemon, plus water to equal 2 cups liquid
Zest of 1 lemon
2 tablespoons kosher salt
¼ cup fresh, chopped rosemary, plus a little more for sprinkling
2 large boneless skinless chicken breasts
2 tablespoons olive oil
1 garlic clove, minced
⅛ teaspoon pepper
Combine the lemon juice, water, zest, salt and rosemary in a small saucepan. Bring to a boil, remove from heat and stir in salt until dissolved. Allow to cool for 20 minutes.
If using wooden skewers, prep them now by soaking them in water for 30 minutes.
Cut the chicken into large chunks and place it in a bowl or baking dish. Add the marinade, cover and refrigerate for 20 minutes.
Heat a grill to medium-high heat. Remove chicken from the brine and toss with olive oil, garlic and pepper. Skewer and sprinkle with additional rosemary. Cook, turning occasionally, until chicken is cooked through.