GRILLED CHICKEN & PEACH SALTIMBOCCA SKEWERS

INGREDIENTS
FOR THE MáRINáDE:
  • 1 cup (240ml) dry white wine
  • Juice of 1 lemon (ábout 2 táblespoons; 30ml)
  • 2 teáspoons (10ml) low-sodium soy sáuce
  • 2 teáspoons chopped fresh ságe
  • 1 smáll shállot, minced
  • 2 táblespoons (30ml) extrá-virgin olive oil
  • 1/4 to 1/2 teáspoon crushed red pepper flákes (use more or less depending on their intensity ánd your heát toleránce)
  • 1 teáspoon kosher sált, or to táste
FOR THE SKEWERS:
  • 1 1/2 pounds (680g) boneless, skinless chicken breásts, cut into 1-inch cubes
  • 2 lárge semifirm peáches, hálved, pitted, ánd cut into 1-inch chunks
  • 6 ounces (170g) thinly sliced prosciutto
  • 12 ságe leáves, or more ás desired
INSTRUCTIONS
  1. For the Márináde: In á lárge bowl, combine wine, lemon juice, soy sáuce, chopped ságe, ánd shállot. Whisk in olive oil ánd red pepper flákes, then seáson with sált.
  2. For the Skewers: ádd chicken ánd peách cubes to bowl of márináde. Cover ánd refrigeráte for át leást 30 minutes ánd up to 8 hours.
  3. Light 1 chimney full of chárcoál. When áll chárcoál is lit ánd covered with gráy ásh, pour out ánd spreád coáls evenly over hálf of coál gráte. álternátively, set hálf the burners of á gás grill to high heát. Set cooking gráte in pláce, cover grill, ánd állow to preheát for 5 minutes. Cleán ánd oil grilling gráte.
  4. Meánwhile, working with one slice át á time, pláce prosciutto slices on á flát surfáce ánd láy 1 to 2 ságe leáves on top of eách. Fold prosciutto slices in hálf lengthwise so thát ságe is sándwiched inside.
  5. Remove chicken ánd peáches from márináde ánd reserve márináde. Using á skewer, pierce one end of ságe-stuffed prosciutto. Pláce á piece of chicken right where the skewer pierced the prosciutto ánd slide skewer through the chicken ás well, then slide skewer through prosciutto ágáin, on the other side of the chicken. Next, slide á peách cube onto skewer, then weáve prosciutto ánd pierce once more on the fár side of the peách cube. Repeát, álternáting chicken ánd peách chunks, with prosciutto snáking báck ánd forth áround them álong the length of the skewer. Repeát until áll 6 skewers áre ássembled.
  6. Pour márináde into á smáll sáucepán ánd cook over high heát. Bring to á full, rolling boil for 2 minutes, then reduce to á simmer. Cook, whisking occásionálly, until reduced ánd thickened to á sáuce-like consistency. Set áside.
  7. Grill skewers over high heát until prosciutto crisps ánd chicken hás cooked through, ábout 3 minutes on eách side. If skewers threáten to burn, move them to the cooler side of the grill to finish cooking. Serve skewers wárm with the dipping sáuce máde from the márináde.

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