Best Chicken And Grape Kebabs With Thyme Recipes

HERBY GRILLED CHICKEN KEBABS WITH GRAPES AND SHALLOTS

Steps:

• In a medium bowl, combine yogurt, 2 tablespoons of the olive oil, garlic, lemon juice and zest, thyme, and rosemary. Add chicken and fold to combine. Cover bowl and place in refrigerator to marinate for at least two hours, and up to six. If using wooden skewers, place them in a shallow pan of water to soak. This will help them to not burn up as much on the grill.
• In a small bowl, whisk together balsamic vinegar, honey, and remaining tablespoon of olive oil. Peel each quartered shallot into 2 pieces and add to the balsamic mixture. Fold gently to combine. Cover bowl and place in refrigerator until chicken is done marinating.
• Thread chicken onto wood or metal skewers, alternating with grapes and shallots. Sprinkle with salt and pepper.
• Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Place chicken kebabs on hot grill grates and let cook until beautifully charred. Turn the kebabs and continue to cook until charred again. The chicken should be cooked through after about 12 to 15 minutes of total grill time. Serve hot.

CHICKEN WITH GRAPES AND THYME

Steps:

• Heat oven to 425°F. In 12-inch ovenproof skillet, heat 1 teaspoon of the oil over medium-high heat. Sprinkle chicken with pepper and salt. Add chicken to skillet; cook 8 minutes, turning once, until browned. Remove skillet from heat.
• In medium bowl, mix remaining 1 teaspoon oil, the grapes, chopped thyme and shallots. Spoon grape mixture around chicken in skillet. Bake uncovered 22 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• To serve, spoon grape mixture and shallots evenly over chicken. Garnish with thyme sprigs.

MEDITERRANEAN GRILLED CHICKEN AND GRAPE SKEWERS

Steps:

• In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY

Steps:

• In a large bowl, combine all the ingredients and toss to coat.
• Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
• Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).

SPICED CHICKEN AND GRAPE SKEWERS

Steps:

• In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
• Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.