Lemon Garlic & Rosemary Chicken Skewers

MARINADE:--
¼ cup rice bran oil
2 cloves garlic, finely minced
1 tbsp finely minced fresh rosemary
finely grated lemon zest
1 tsp SIDS SALT & PEPPER
CHICKEN:--
1 kg boneless chicken breast cut in 2 cm pieces
½ tsp SIDS CRAZY SALT
2-3 tbsp rice bran oil for basting

Combine oil, garlic, rosemary, lemon zest, SIDS SALT & PEPPER in a medium size bowl. Stir well to combine.
Cut up chicken and place in a ziplock bag. Add the marinade and massage bag with your hand to work the marinade into the chicken. Refrigerate for one hour. (If prepping in advance, cut the chicken and place in a ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine 1 hour before grilling and proceed with directions)
If using wooden skewers, soak them in water while the chicken is marinating. I prefer stainless steel skewers, but if I'm using the wooden ones, I like to put them in a large zippered bag and add enough water to cover.
Remove chicken from refrigerator after 1 hour. Thread the chicken onto 8 x 30 cm skewers, leaving space for holding at the ends of each skewer. Save the marinade. Sprinkle the chicken lightly with SIDS SALT & PEPPER.
Preheat the grill to medium, about 175°C. Pour marinade into a small frypan and reduce down to a thick jus.
Oil the grill grates well. Grill skewers for 15-20 minutes at 175°C, until chicken is firm to the touch, no longer pink in the centre and beginning to turn golden with grill marks. The internal temperature should be 72°C. Turn skewers occasionally and baste lightly with oil and a light sprinkle of SIDS CRAZY SALT. If chicken seems to be sticking when you try to turn it, it's not ready to turn yet. Just wait a little longer and it should release freely.
Pour over the jus and garnish with more finely chopped fresh rosemary and parsley, if desired.