“Chicken Like Lamb” Skewers with Rosemary and Dijon
It's go on grill time and a spring menu idea!
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Despite the weather being soppy and gray, for what seems like an eternity here in the Hudson Valley, I’m determined to kick off grilling season. In fact, I already did on Easter, which is where this recipe idea originated. We had a small group over and I used this exact marinade, but used lamb loin instead, which you too could do. I also made homemade focaccia.
Lamb isn’t always the first protein people reach for, so I decided to try it with chicken thighs and luckily it’s just a good. The name comes from the fact that I’m using traditional flavors one would cook lamb with. Not earth shatteringly clever, but I did try.
MX Morningstar, my favorite farm store, had some beautiful asparagus available last week. Because even though we’re a few weeks out from the HV variety, they always know what we need to get us through the last stretch of sad spring. I simply trimmed their woody ends and tossed them with olive oil, salt and pepper and grilled them while the chicken rested. It was a perfect meal. I highly recommend it. Crispy Smashed Potatoes with Caper Vinaigrette would also be a nice addition. Boil some baby potatoes in well-salted water, smash and drizzle with lots of olive oil and roast till crispy. Toss in a vinaigrette of chopped capers, Dijon mustard, red wine vinegar, and olive oil
Should you want to take this journey further into dinner party territory, may I suggest putting out Radishes with Whipped Ricotta and Olive Oil for friends to snack on upon arrival? Grab some fresh radishes in a variety of colors, blitz some ricotta with lemon zest, olive oil, flaky salt and your herbs of choice - I like tarragon or chives for this. Plate everything on a platter and let guests have at it.
In a perfect world, I’d serve you wearing something crisp and cotton or with eyelets without a lick of grease splattered on me. A girl can dream. I’d also open several bottles of very chilled Lambrusco and have this 70s mix playing the background, but that’s just me
You’ll notice a song on here by two of the Roche sisters. If you’ve ever listened to my other playlist, you’ll know I’m a huge fan. I didn’t know this album existed until a few weeks ago, when the NYT did a story (gift link) about a lesser known album of theirs called Seductive Reasoning. It’s now on constant repeat. I think you’ll enjoy it.
Carry on for a delightful grilled chicken recipe and let me know if you make it.
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“Chicken Like Lamb” Skewers with Rosemary and Dijon
Serves 4
Time 1 ¼ hour (includes marinating time)
INGREDIENTS
1 ½ to 2 pounds boneless, skinless chicken thighs, cut into 1 to 1 ½-inch pieces
1 ½ teaspoons kosher salt and black pepper, plus more as needed
6 large garlic cloves
4 oil–packed anchovies
2 tablespoon, finely chopped fresh rosemary
1 tablespoon Dijon mustard - I like Maille
2 tablespoons olive oil, plus more for grilling
Flaky salt and lemon wedges for serving
METHOD
In a large bowl add the chicken and season it with the kosher salt and black pepper.
In a mortar and pestle add the garlic and the anchovies a small pinch of salt and pound until they become a smooth paste. Alternatively, you could do this in a food processor. Stir in the rosemary, mustard and olive oil.
Transfer the mixture to the bowl of chicken and stir to coat well. Refrigerate for at least an hour and up to overnight. Take the chicken out of the refrigerator about an hour before serving to come to room temperature.
Thread the chicken onto skewers and brush each skewer with a bit of olive oil.
Build a screaming hot fire or if using gas, take it as hot as it will go. Grill the chicken, turning occasionally, until the meat is brown and golden and has some crispy bits, about 10 minutes total.
Transfer to a plate or platter and sprinkle with a few pinches of flaky salt and lemon wedges on the side.
Have a good rest of your week.
With love,
Colu xx
Rosemary + anchovy + mustard = magic.
Yum!! Skewer season has begun, I'm here for it!