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 flavour, and provides a juicy, sweet counterpoint to the savoury meat.
It's a dinner you can whip up in less than 20 minutes, or prep up to a day ahead so it is 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.
These skewers turn basic grilled chicken breast into an irresistibly flavourful 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 flavour 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.
From nutritionist and cookbook author Ellie Krieger.
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
500g skinless chicken breast halves, cut into 2cm 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.