Herby Grilled Chicken Kebabs With Grapes And Shallots Food

CHICKEN AND GRAPE KEBABS WITH THYME

Steps:

• Add the extra virgin olive oil, yogurt, Farmer's Pick Concord Grape 100% Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ½ tsp salt and ¼ tsp pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes, or up to 4 hours.
• Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill.
• Onto each skewer thread a piece of chicken followed by a grape, repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oil grill over medium-high heat.
• Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving.

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

HERBED BARBECUED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°.