Grape & Herb Chicken Skewers

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch chunks
• 2 cups seedless red grapes
• 2 tbsp fresh oregano leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers
• 4 cups mixed salad greens
• 1 cucumber, thinly sliced

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn under the broiler.
2. 2In a large bowl whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped oregano, mint, parsley, salt, and black pepper until fragrant.
3. 3Add the chicken chunks and toss thoroughly so every piece is coated; let the chicken sit 10 minutes at room temperature while you prep the grapes.
4. 4Thread chicken pieces alternately with whole grapes onto the skewers, packing them snugly but not crushed so heat circulates.
5. 5Preheat the broiler to high and position a rack 6 inches from the element; line a broiler-safe pan with foil.
6. 6Arrange the skewers in a single layer on the pan and broil 5 to 6 minutes until the top side shows deep golden char marks.
7. 7Flip each skewer carefully with tongs and broil another 5 to 6 minutes until the chicken is opaque throughout and reaches 165°F and the grapes blister and soften.
8. 8While the skewers rest 3 minutes off heat, toss the mixed greens and cucumber slices lightly with any remaining herb oil from the marinade bowl.
9. 9Serve two skewers per person over the fresh greens so the warm grape juices mingle with the cool salad.
10. 10Squeeze an extra lemon wedge over the plate just before eating for bright finish.