Makes 6 servings

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11/2 to 2 pounds skinless, boneless chicken thighs, cut into 2-inch chunks

2 sprigs rosemary, chopped

3 tablespoons olive oil

Salt and pepper to taste

8 bamboo skewers

For the salsa verde:

1/2 cup chopped Italian parsley

1/2 to 1 jalepeno, minced (start with 1/2 and add if you want more heat)

1 clove garlic, minced

2 tablespoons red wine vinegar

1/2 cup olive oil

Salt and pepper to taste

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1. Preheat the oven to 400 degrees.

2. For the chicken: Marinate the meat with the olive oil, rosemary, salt and pepper for 30 minutes. At the same time, soak the skewers in water.

3. Thread the chicken chunks onto the skewers. Lay the skewers on a sheet pan, and then roast them in the oven, turning once until they are cooked through, about 5 minutes per side.

4. While chicken is cooking, mix all the ingredients for salsa verde in a bowl.

5. To serve: Top cooked chicken with a few spoonfuls of the salsa verde.

- From chefs Brad Spence and Ned Maddock

at Amis restaurant

Per Serving:

389 calories; 27 grams protein; 1 gram carbohydrates; no sugar; 25 grams fat; 88 milligrams cholesterol; 174 milligrams sodium; no dietary fiber.