Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe
"[Photograph: Emily and Matthew Clifton] Grilled chicken skewers don't always need a long marinade to be full of flavor. These spend just a few minutes in a lemony, garlicky mix before they're grilled. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid. Stone (Granite) Mortar and Pestle, 7 in, 2+ cup capacity$49.99 on AmazonBuyNorpro 1934 Stainless Steel 14-inch Skewers, Set of 6$6.87 on AmazonBuy..."
INGREDIENTS
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For the Kebabs:
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3 medium cloves garlic, grated or minced (about 1 tablespoon; 15g)
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3 tablespoons (45ml) extra-virgin olive oil
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1 tablespoon (15ml) grated zest and 1 tablespoon (15ml) fresh juice from 1 lemon
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1 teaspoon (5ml) maple syrup or honey
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1 teaspoon (about 4g) coarse kosher salt
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1/2 teaspoon (about 2g) freshly ground black pepper
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1/2 teaspoon (about 2g) crushed red pepper flakes
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2 pounds (900g) boneless, skinless chicken thighs (or breasts)
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1 pint large cherry tomatoes (about 12 ounces; 340g)
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For the Chimichurri:
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1 1/4 cups fresh basil leaves (about 1 1/4 ounces; 35g)
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1/4 cup fresh flat-leaf parsley (about 1/4 ounce; 10g)
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1/3 cup (80ml) extra-virgin olive oil, plus more for brushing tomatoes
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2 tablespoons (30ml) red wine vinegar
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1 small garlic clove, grated (about 1 teaspoon; 4g)
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Kosher salt and freshly ground pepper, to taste
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