Chicken and Sausage Mixed Grill
MARINATED CHUNKS OF TENDER CHICKEN BREAST ARE GRILLED ALONGSIDE PIECES OF JUICY ITALIAN SAUSAGE AND CHERRY TOMATOES IN THIS RUSTIC ITALIAN FAVORITE. THE SKEWERS ARE EASY TO PREPARE AND KEEP REFRIGERATED UNTIL THE GRILL IS HOT AND READY TO GO.
Chicken Marinade
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup dry white wine
1 tablespoon chili oil
2 large cloves garlic, crushed
1 teaspoon kosher salt
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon pepper
3 medium fresh bay leaves, halved
1 cup Chicken Marinade
4 (8-ounce) boneless skinless chicken breasts
1 pound mild Italian link sausages
32 bamboo skewers, soaked in water 30 minutes
2 cups large cherry tomatoes
2 lemons, quartered, for garnish
4 sprigs fresh rosemary, for garnish
1. Whisk together the ingredients for the Chicken Marinade. Put the chicken breasts in a large resealable plastic bag and pour the marinade over them. Push the air out of the bag and seal.
2. Refrigerate the chicken for at least 3 hours.
3. Cut the sausage links into 1-inch pieces.
4. Remove the chicken and cut each breast into 1-inch pieces. Thread the skewers with the sausage and chicken with a cherry tomato in between the meats. Refrigerate until ready to use.
5. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
6. Grill the skewers until the chicken and sausage are cooked through and no longer pink in the center, turning frequently.
7. Plate the grilled meats on a warmed platter and garnish with lemon wedges and rosemary sprigs.
Serves 4 to 8
To cut the grilling time down, you can bake the sausages whole at 350°F for about 20 minutes, then cut them into pieces and thread them onto the skewers with the chicken. They should be cooked all the way through and still get hot and juicy on the grill.