Begin by mixing the garlic, rosemary, salt and pepper, apple cider vinegar, and olive oil in a bowl. Then chop the chicken into chunks and place it in the mixture to marinate. Let the chicken marinate in the fridge for about 30 minutes.
Meanwhile, pull the leaves off of the rosemary sprigs, leaving a few on at the top. Allow the skewers to soak in water for 10 to 20 minutes while the chicken is marinating.
Preheat the grill and slide the chicken onto the rosemary sprig skewers. Place the skewers on the oiled grill grate and cook over medium heat for 10 to 15 minutes.
Making the sure the chicken is cooked all the way through, and turning the skewers from time to time. The rosemary leaves may get a little charred from the grill but that is fine. Remove from heat and Enjoy.
1 lb. boneless skinless chicken
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
1 teaspoon black pepper
⅓ teaspoon sea salt
¼ cup apple cider vinegar
2 tablespoons olive oil
4 large and sturdy rosemary sprigs