DIRECTIONS

Place cubed chicken in a clean bowl.

Pick grapes from stems, wash and place in a separate, clean bowl.

Mix together marjoram, oregano, olive oil, salt, and pepper in a third bowl and let sit for a couple of minutes. Divide herb marinade between the chicken and grape bowls; mix the contents of each bowl gently until evenly dressed, then cover and refrigerate for one hour.

While the skewer ingredients are marinating, make the barbecue sauce. In a high-speed blender or food processor, place the green grapes, jalapeno, lemon juice and white wine vinegar. Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin, creamy consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Heat grill to medium.

Assemble 12” metal skewers by alternating chicken and grapes, then grill skewers over medium heat for 15-20 minutes until juices run clear and internal chicken temperature reaches 165 F. The grapes should remain intact and be just on the verge of bursting.

Once all the skewers are cooked, transfer to a platter and sprinkle with the sea salt. Serve with lemon wedges and White Grape BBQ Sauce.

Ingredients

Chicken and Grape Skewers

1-pound boneless skinless chicken breasts, cut into 1” cubes
12 – 16 large red California grapes
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh oregano
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground black peppercorns to taste
Maldon sea salt (large crystal sea salt) for finishing
1 lemon cut into wedges for garnishing

White Grape BBQ Sauce

1/2 cup green California grapes
1 teaspoon diced jalapeño pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 cup mayonnaise
Kosher salt to taste
Freshly ground white peppercorns to taste

4 12-inch metal skewers

DIRECTIONS

Place cubed chicken in a clean bowl.

Pick grapes from stems, wash and place in a separate, clean bowl.

Mix together marjoram, oregano, olive oil, salt, and pepper in a third bowl and let sit for a couple of minutes. Divide herb marinade between the chicken and grape bowls; mix the contents of each bowl gently until evenly dressed, then cover and refrigerate for one hour.

While the skewer ingredients are marinating, make the barbecue sauce. In a high-speed blender or food processor, place the green grapes, jalapeno, lemon juice and white wine vinegar. Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin, creamy consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Heat grill to medium.

Assemble 12” metal skewers by alternating chicken and grapes, then grill skewers over medium heat for 15-20 minutes until juices run clear and internal chicken temperature reaches 165 F. The grapes should remain intact and be just on the verge of bursting.

Once all the skewers are cooked, transfer to a platter and sprinkle with the sea salt. Serve with lemon wedges and White Grape BBQ Sauce.

Notes

Any leftover barbecue sauce can be kept refrigerated in an airtight container for up to 3 days.

This is a Gluten-free recipe
This is a Dairy-free recipe

 

Servings

4 servings