Lemon Chicken Kebabs

Directions

1. In a large shallow dish, combine lemon juice, 3 tablespoons of olive oil, balsamic, pepper flakes, and rosemary. Add chicken and turn to coat. Refrigerate for up to 3 hours.
2. Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
3. Meanwhile, place lemons on the grill cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil, sprinkle with parsley.