Grilled Chicken Skewers


Grilled Chicken Skewers


1/2 cup extra-virgin olive oil

2 tablespoons minced shallots

3 garlic cloves, finely minced or pressed with garlic press

2 tablespoons chopped fresh rosemary

Minced zest and juice of one lime or lemon

3 tablespoons sweet paprika

1 1/2 teaspoons kosher salt, plus more for seasoning the chicken

1 tablespoon black peppercorns, finely ground

1/4 teaspoon cayenne

Combine all above ingredients in a ziplock bag 

2 pounds boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces

Add to marinade, seal the bag, squeezing out the air and massage to thoroughly coat the chicken.  Marinate in the refrigerator for at least 6 but no more than 24 hours.

Canola oil for the grill or grill pan

2 limes cut into wedges for serving

6 to 12 metal or bamboo skewers

If using bamboo skewers, soak them in water for 40 minutes.

If grilling outside, prepare a high heat grill.

Meanwhile, remove the chicken from the marinade.  If grilling outside, reserve the marinade; if cooking inside, discard it.  Tread one or 2 chicken strips onto each of the skewers.  Season with salt and let stand in room temperature until the grill is ready.

Lightly oil the grill.  Place the skewers on the grill and brush on some of the marinade; discard the remainder.  Grill the skewers until they release easily from the grill and are well marked – about 4 minutes on each side.

Alternatively, heat a stovetop grill pan over medium high heat.  Oil the pan.  Add the skewers and cook until the chicken is well marked and cooked through, 3 to 4 minutes per side.  Serve right away, with the lime wedges if desired.



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