Chicken Skewers with Chopped Cucumber, Arugula, & Olives

From a friend of mine comes this amazing grilling recipe.

Serves 4
These skewers are delicious with grilled bread — drizzle thick slices of crusty bread with olive oil, sprinkle with coarse salt, then grill slices on both sides until lightly browned.

2 lbs. boneless chicken thighs with skin on, cut into 1-inch pieces or chicken breast.
1/2 c. dry white wine2 garlic cloves, thinly sliced
1 Tbsp. chopped fresh rosemary
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
1 c. finely chopped peeled and seeded cucumber (from 1 medium)
1/3 c. fine chopped arugula
1/3 c. finely chopped pitted kalamata olives
3/4 tsp. finely chopped fresh thyme leaves
1 garlic clove minced
1/4 tsp. red pepper flakes

In a large bowl, combine chicken, wine garlic, and rosemary; stir to combine. Cover and marinate at room temperature for 30 minutes.

Preheat grill to medium-high heat.Thread chicken onto skewers; drizzle with olive oil and season with salt and pepper. Grill skewers 4 minutes/side, turning once, until chicken is just cooked through, 8-10 minutes total. Transfer skewers to a large plate.In a small bowl, stir together cucumber, arugula, olives,thyme leaves,garlic and red pepper flakes. Spoon mixture over skewers. Drizzle with more olive oil. Season with salt and pepper

I used skinless thighs and reduced grilling time by 1 minute. I also did not add any extra olive oil at the end, but it still came out amazing!

I only counted the chicken towards my points.

 

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