Recipes
DIRECTIONS
Marinade: In a small bowl, whisk together the olive oil, garlic, red pepper flakes, oregano, rosemary, and lemon zest.
Thread alternating pieces of chicken and grapes onto 12-inch skewers. Place the skewers into a nonreactive dish or pan. Pour the prepared marinade over the skewers, turning to coat each one. Marinate in refrigerator for 4 to 24 hours.
Remove skewers from marinade, and let excess oil drip off. Discard any remaining marinade. Season the skewers with salt. Grill on a hot barbecue until the chicken is cooked through, 3 to 5 minutes on each side. Arrange on a serving platter and drizzle with the lemon juice.
Ingredients
Marinade
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons dried
1 teaspoon grated lemon zest
Skewers
1 pound boneless, skinless chicken breast cut into 3/4-inch dice
1 1/2 cups green California seedless grapes
1/2 teaspoon salt
1 tablespoon fresh lemon juice
DIRECTIONS
Marinade: In a small bowl, whisk together the olive oil, garlic, red pepper flakes, oregano, rosemary, and lemon zest.
Thread alternating pieces of chicken and grapes onto 12-inch skewers. Place the skewers into a nonreactive dish or pan. Pour the prepared marinade over the skewers, turning to coat each one. Marinate in refrigerator for 4 to 24 hours.
Remove skewers from marinade, and let excess oil drip off. Discard any remaining marinade. Season the skewers with salt. Grill on a hot barbecue until the chicken is cooked through, 3 to 5 minutes on each side. Arrange on a serving platter and drizzle with the lemon juice.
Notes
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe
Servings
Makes 4 entrée servings; 6 appetizer servings
Nutritional Information
Nutritional analysis per entrée serving: Calories 212; Protein 23 g; Carbohydrate 11 g; Fat 8 g; 34% Calories from Fat; Sat Fat 1.5g (7% Sat Fat); Cholesterol 63 mg; Sodium 347 mg; Fiber .6 g.
ADDITIONAL RECIPES
Parmesan Penne Bake with Grapes, Artichokes and Chicken
Type: | Entree |
Serving Size: | 18-24 servings. Hotel Pan Cut: 3×6=24 servings; 4×6=18 servings. |
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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