chicken skewers with chopped cucumber, arugula and olives
spiedini di pollo con battuto al cetriolo
4 servings
Though chicken breast is most often used on skewers, the thighs offer more flavor while staying juicier. These skewers get a burst of flavor when topped with a bright chopped salad featuring briny olives, crisp cucumber, and peppery arugula. For more skewer ideas, look here.
Ingredients
- 1 3/4 pounds boneless chicken thighs with skin on, cut into 32 pieces
- 1/2 cup dry white wine
- 2 garlic cloves, thinly sliced
- 1 tablespoon finely chopped fresh rosemary
- Fine sea salt
- Freshly ground black pepper
- Olive oil for grill
- 1 cup finely chopped peeled and seeded cucumber (from 1 medium)
- 1/3 cup finely chopped arugula
- 1/3 cup finely chopped pitted Gaeta or Kalamata olives
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1/4 teaspoon red pepper flakes
Instructions
In a large bowl, combine chicken, wine, garlic and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Thread chicken onto 8 skewers; season with salt and pepper. Grill skewers on lightly oiled grill rack, turning frequently, until chicken is cooked through, about 10 minutes. Transfer skewers to a large serving plate.
In a bowl, stir together cucumber, arugula, olives, thyme and red pepper flakes. Spoon mixture over skewers.
Photo by Nina Choi
Comments [1]
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Deceptively easy. I used boneless, skinless chicken breasts and they came out moist and tender. The salad was a fresh and tasty accompaniment to the chicken. Perfect for a summer weekday dinner al fresco!Posted: August 12, 2010 16:22 by pmennella
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