GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Provided by Clare de Boer
Categories dinner, lunch, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
- Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
- Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
- Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
- Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
- Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
- Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
- Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
- Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.
PESTO COATED CHICKEN SKEWERS
Make and share this Pesto Coated Chicken Skewers recipe from Food.com.
Provided by Mandy
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Thread chicken onto skewers.
- Place in a ceramic dish.
- Combine pesto and 1 1/2 tablespoons oil.
- Spoon over chicken. Turn to coat.
- Refrigerate for 30 minutes, if time permits.
- Preheat barbecue plate on medium heat.
- Place a piece of baking paper on barbecue plate.
- Barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through.
Nutrition Facts : Calories 354.1, Fat 18.7, SaturatedFat 3.1, Cholesterol 120, Sodium 224.6, Carbohydrate 4.3, Fiber 3.4, Sugar 0.1, Protein 41.9
5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO
Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 3-4
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
- Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
- Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.
Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
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