Herb Grilled Chicken Spiedini With Green Garlic Baste
An elevated take on chicken skewers that combines elements of Japanese yakitori with fresh summer vegetables and herbs.
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HERB GRILLED CHICKEN SPIEDINI
1 pack Sanderson Farms® Boneless, Skinless Chicken Breast Fillets Family Pack
2–3 each garden peppers
2–3 each Vidalia onions
Salt and pepper to taste
GREEN GARLIC BASTE
1 bunch scallions
2 cloves garlic
2 teaspoons fish sauce
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1/4 cup fresh dill
1/4 cup fresh tarragon
1/4 cup fresh basil
1 cup kale, shredded
1 cup water
1 tablespoon Dijon mustard
2 teaspoons salt
1 teaspoon black pepper, finely ground
HERB GRILLED CHICKEN SPIEDINI
1. Remove chicken fillets from pack and dice into 1-inch chunks.
2. Marinate chicken chunks in green garlic baste for a minimum of 4 hours and up to 24 hours.
3. One hour prior to grilling, remove the marinated chicken strips from the refrigerator.
4. Dice garden peppers and Vidalia onions into 1-inch chunks.
5. Skewer chicken chunks, peppers, and onions on bamboo or metal skewers.
6. Season with salt and pepper and grill (preferably over charcoal), basting every 5 minutes, until chicken is 165°F or greater internal temperature, as measured by a calibrated thermometer.
7. Serve immediately!
GREEN GARLIC BASTE
1. Combine all ingredients into a blender or Vitamix and puree until smooth.
2. Add additional salt and pepper to taste, if preferred.
3. Transfer to an airtight container and refrigerate until use.
