Grapes were on sale the other day and – naturally- I went overboard and bought entirely too many. I couldn’t help it, they’re so sweet and refreshing. Unfortunately, despite my best efforts to use up the bounty, it seemed I was fighting a losing battle.
To solve this “problem,” (I use the word “problem” lightly here…) I turned to some of my favorite food sites for recipe inspiration. You know what? There aren’t that many grape recipes — especially not for a main entrée. You search for strawberry recipes and the list goes on for hundreds of pages. Grapes? Not so much.
Luckily, Ellie Krieger came through with some great ideas, which resulted in this recipe: grilled grape and chicken skewers. The grill creates a delicious caramelization of the grapes and provides the perfect balance of sweet and savory when paired with the chicken. Yum! Serve the skewers alongside this garden rice pilaf, and you’ve got a simple, healthy, yet flavor packed meal. Enjoy!
Do you have any favorite grape recipes? I’d love to know them! Let me know or link up below.
Chicken and Grape Skewers
Yield: 4 servings
Time: Prep and cook time: 20 minutes; Marinade time: 20 minutes-6 hours.
- 2 tbls. olive oil
- 1 tbls. lemon juice
- 1/2 tsp. lemon zest
- 2 cloves miced garlic
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. salt
- 1 lb. boneless skinless chicken breast, cut into 3/4-inch cubes
- 8 (10-inch) skewers (if using wooden skewers, soak in water for at least 20 minutes)
- 1 1/2 cups grapes
- Cooking spray
- In a large ziplock bag, mix together oil, lemon juice, zest, garlic, cumin, coriander, and salt.
- Add the chicken to bag, squeeze out excess air, and seal the top. Mix the marinade around the chicken.
- Marinade chicken in the refrigerator for at least 20 minutes or up to 6 hours.
- When ready to begin cooking, preheat grill to medium high heat.
- Thread chicken cubes onto the skewers, alternating with grapes.
- Prepare grill with cooking spray, and grill chicken until cooked through, about 3-4 minutes per side.
- Enjoy with your favorite side.
Recipe from Ellie Krieger’s So Easy Cookbook.