Description
Grilled chicken skewers and charred bell peppers are drizzled with a bright, herbaceous vinaigrette for a fresh and flavorful meal.
Ingredients
Scale
- For the Chicken Skewers:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 8 wooden skewers, soaked in water for 30 minutes
- For the Charred Peppers:
- 3 bell peppers (mix of colors), seeded and cut into 1½-inch pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Herbaceous Vinaigrette:
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 small shallot, finely minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1. In a large bowl, combine chicken cubes, 2 tablespoons olive oil, garlic, salt, pepper, and oregano. Toss to coat. Let marinate at room temperature for 15 minutes.
- 2. Preheat an outdoor grill to medium-high heat (about 400°F).
- 3. Thread marinated chicken cubes onto the soaked skewers, leaving a small gap between pieces.
- 4. In a separate bowl, toss bell pepper pieces with 1 tablespoon olive oil, salt, and pepper.
- 5. Grill chicken skewers, turning occasionally, until cooked through and lightly charred (about 10-12 minutes). Internal temperature should reach 165°F.
- 6. At the same time, grill the pepper pieces (you can use a grill basket or skewer them) until charred and tender (about 6-8 minutes).
- 7. While the chicken and peppers cook, prepare the vinaigrette: In a small bowl whisk together red wine vinegar, extra-virgin olive oil, parsley, basil, mint, shallot, Dijon mustard, salt, and pepper until well combined.
- 8. Arrange the skewers and charred peppers on a serving platter. Drizzle generously with the herbaceous vinaigrette.
- 9. Serve warm or at room temperature.
Notes
If using wooden skewers, remember to soak them for at least 30 minutes to prevent burning. You can substitute chicken thighs for breasts if you prefer. Any leftover vinaigrette can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 12 g
- Protein: 38 g