Boneless chicken breast is not a natural for grilling. It cooks through quickly, and it’s the right shape, but it is sooo lean that the harsh heat of an open flame can transform it to chicken jerky if you don’t take precautions. One of the best things you can do is slip it onto a skewer with moister ingredients (such as the canned artichoke hearts used here) that will baste the chicken as it cooks, helping to replenish its moisture.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

GETTING CREATIVE
– Use this recipe as a template for other two-ingredient kebabs: Try pork and par-cooked sweet potato; or canned pineapple chunks seasoned with Sweet Chimichurri Rub (page 380); or veal with artichokes or pears seasoned with Provençal Herb Rub.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (20 chunks)
¼ cup extra-virgin olive oil
2 tablespoons Provençal Herb Rub (page 373)
1 can (about 14 ounces) artichoke hearts, drained and cut in half (16 halves)
Oil for coating grill grate
Juice of ½ lemon.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with half of the oil and half of the herb rub in a bowl. Toss the artichoke hearts with the remaining oil and herb rub in another bowl.
3. Skewer the chicken and artichoke hearts, alternating them and starting and ending with a piece of chicken. Be careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lemon juice.

   

This entry was posted on Thursday, September 8th, 2011 at 7:48 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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