Marinated in rosemary, these sweet and savory grilled chicken skewers are served with a delicious blackberry sauce. How to make chicken skewers that are equal parts unexpected and delicious.
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Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews of the rentals. ~ Elise
I’ve always been a fan of combining sweet fruits with savory spices, it creates a certain flavor balance that just works so well.
Mango with chilli, peaches and thyme, rhubarb and rosemary. They’re all delicious, so can there be any question that the blackberries and rosemary would be a match made in heaven in this grilled chicken skewers recipe?
Elise and I found inspiration for these grilled chicken skewers in a tattered old cookbook; it needed quite a bit of tweaking, but we finally did it!
The sweet sauce really makes the rosemary pop on these summertime chicken skewers. Believe me, we soaked this rosemary chicken marinade with watermelon chunks, lettuce, strawberries — anything we could get our hands on.
Rosemary chicken skewers with berry sauce
ingredients
- For the chicken:
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4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), with or without skin
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2 tablespoons chopped fresh rosemary
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1/4 cup dry white wine or vermouth
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1 teaspoon pepper
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2 tablespoons extra virgin olive oil
- For the sauce:
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1 3/4 cup fresh or frozen blackberries or boysenberries
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1 tablespoon apple cider vinegar
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2 tablespoons currant jelly (or berry jam or jelly)
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1/4 teaspoon ground nutmeg
method
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Marinate Chicken:
Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with wine, oil, rosemary and pepper. Cover and leave to marinate in the fridge for an hour.
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Yarn skewers, reserve marinade:
Remove the chicken pieces from the marinade and reserve the marinade. Thread the chicken onto skewers and season generously with salt.
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Grill Chicken OR Grill:
Grilling, Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
to grill Preheat grill. Place the skewers on an oiled skillet 5 to 6 inches from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
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Stew berries in the marinade, strain through a sieve:
Put the marinade and berries in a saucepan and simmer gently until the berries are soft. Press through a sieve and discard the pulp.
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Make the sauce:
Return the juice and marinade mixture to the pan. Add vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until reduced by about 1/3 to a light syrupy consistency.
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Surcharge:
To serve, arrange the skewers and pour the sauce over the chicken. Serve immediately.
