- 8 skinless boneless chicken breast halves (each about 7 ounces)
- 48 8-inch bamboo skewers, soaked in water 30 minutes, drained
- 1 1-pint basket grape tomatoes or small cherry tomatoes
- 1 cup olive oil
- 1 cup fresh lemon juice
- 6 bay leaves, broken into small pieces
- 3 tablespoons chopped fresh rosemary
- 4 large garlic cloves, pressed
- 2 teaspoons salt
- 2 teaspoons hot pepper sauce
- 1 cup light mayonnaise
- Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
- Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
- Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
- Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.