The accompanying recipe is the antidote to boring grilled chicken. It's nearly as easy to make, but so much more enticing. The key is to toss the chicken with a mix of dried spices - ginger, garlic, turmeric, crushed red pepper flakes, salt and pepper - that turn the blank-canvas protein into something irresistibly flavorful and fragrant. No marinating time required.
The chicken would be delicious grilled just like that, but this preparation goes a step further by threading bite-size chunks onto skewers alternately with plump green grapes. Once grilled, the sugars in those grapes caramelize; the fruit takes on a deep, mellow flavor, and provides a juicy, sweet counterpoint to the savory meat.
It's a dinner you can whip up in less than 20 minutes, or prep up to a day ahead so it is at the ready in the refrigerator when you want to cook it. The skewers are finished with a bright squeeze of lemon juice and a fresh punch of cilantro leaves for a grilled chicken dish that is sure to elicit oohhs and ahhhs, instead of the usual ho-hums. .
SPICED CHICKEN SKEWERS WITH GRAPES
These skewers turn basic grilled chicken breast into an irresistibly flavorful and fragrant dish. The meat is tossed with a mix of dried spices - no marinating time needed - then skewered with fresh green grapes that take on a deep, mellow flavor once grilled.
They can be done on the outdoor grill as well.
You'll need to soak 8 wooden/bamboo skewers for 30 minutes before using.
• 1 teaspoon ground ginger
• 1 teaspoon granulated garlic (garlic powder)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground turmeric
• 1 1/4 pounds boneless, skinless chicken breast halves, cut into 3/4-inch cubes
• 1 1/2 cups seedless green grapes
• 2 tablespoons canola oil or other neutral tasting oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 1 tablespoon chopped fresh cilantro leaves, for garnish
Whisk together the ginger, garlic, crushed red pepper flakes, salt, black pepper and turmeric in a mixing bowl. Add the chicken and toss to coat evenly.
Alternate the chicken and grapes as you thread them onto the skewers. (There should be about 5 pieces of chicken and 4 grapes on each skewer; you may have a few grapes left over.) Brush with the oil.
Preheat a grill pan over medium-high heat. Working in batches as needed, cook the skewers about 6 minutes total, turning them once or twice, until grill marks have formed, the grapes have softened and the chicken is cooked through.
Sprinkle with the lemon juice and cilantro; serve with lemon wedges.
Nutrition | Per serving: 270 calories, 32 g protein, 10 g carbohydrates, 11 g fat, 2 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 8 g sugar