Have you started summer menu planning? Add this dish to your grilling line up. Not only is it delicious, but it is healthy. Serve with grilled vegetable ratatouille or an heirloom tomato salad.
The Dish: Chicken Souvlaki
The Recipe:
2 pounds boneless, skinless chicken thighs
Marinade Ingredients:
1/4 cup JD Gourmet Meyer Lemon Oil
1/4 cup fresh squeezed lemon juice
2 teaspoons finely minced garlic
1/3 cup fresh mint
1 teaspoon smoked paprika
Trim chicken and cut into large chunks.
Combine marinade ingredients and whisk together. Add in chicken and coat. Put into refrigerator and marinate 3 hours or more.
To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers. Spray grill with non-stick spray, then bring temperature to medium high.
Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Chicken Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
The “Sunbird” Sauvignon Blanc has great clarity and expresses aromas and flavors of concentrated tropical fruit and gooseberries. The tapestry of flavors saturate the mouthfeel, while the crisp acidity refreshes. This wine is delightfully refreshing with this chicken on a hot summer evening.
Cheers!
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