See Also: Appetizers · Chicken / Poultry · Cooking Club
Chicken On Skewers
From Dorothy McNett's recipes at www.dorothymcnett.com. A great appetizer, or main dish. Cooks to perfection either outdoors on a grill or indoors using a grill pan or griddle.
1/2 cup or so of diced white onion
3-4 cloves garlic, finely diced
1-2 teaspoons finely diced fresh rosemary
1/4 - 1/2 teaspoon dried red pepper
1 teaspoon dried oregano (or 1/2 teaspoon fresh)
1/4 - 1/2 teaspoon sea salt
zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1 -1 1/2 pounds chicken thighs, boned and skinned
metal skewers, or sturdy fresh rosemary sprigs, each about 12 inches
baby greens, etc, for serving
In glass or ceramic batter bowl, combine the onion, garlic, rosemary, red pepper, oregano, salt, zest and juice of lemon, and olive oil. Cut the chicken into 1 1/2 inch pieces and place in the marinade. Allow to stand about 30 minutes at room temperature. Tidy up the rosemary sprigs to make sturdy skewers, or use the metal skewers. Arrange 4-5 of the chicken pieces on each skewer. Either use the outdoor grill over moderate heat, turning and basting with the marinade from time to time, or use a stove-top grill pan or a griddle. It will take about 10-15 minutes to cook the chicken thoroughly. To serve, place some greens on serving plates. Arrange the cooked chicken still on the skewer over the greens. Discard the remaining basting sauce.
Recipe created 2014-07-01.
