This easy and fun recipe is one the kids might roll their eyes at (they’ve had their fair share of Ottolenghi chicken and skewers in Provence) but they still love to make them.
It’s fun to all sit around and make the rainbow skewers together – with or without the chicken. the children tend to stick to veggies.
This is a fail safe recipe for juicy chicken on the grill in minutes – especially if you are using this simple contraption I found online. It makes turning the skewers so easy and I strongly recommend getting one for all your summer grilling.
The combination of the Pernod with the Herbs de Provence is a South of France flavor sensation that you will keep coming back to. And of course we are counting the days until we are back in Provence – but until then we will play at being in Provence here in LA – ignore all the tropical vegetation.
You will need:
For the Chicken:
4 tbsp olive oil
1/2 cup Pernod/Pastis
1/2 cup freshly squeezed orange juice
1 lemon – zest or and freshly squeezed juice
3 tbsp grain mustard
1 teaspoon Herbs de Provence
salt and black pepper
2 lbs skinless Organic Chicken breast cut into large 1″ cubes
For the Veggies:
1 red pepper cut into 1-inch pieces
1 yellow pepper cut into 1-inch pieces
1 orange pepper cut into 1-inch pieces
24 organic button mushrooms
2 zucinni cut into 1/2 inch thick discs
1 large red onion quartered
1 egg plant cut into 1/2-inch-thick pieces
1 box cherry tomatoes
extra olive oil
skewers
fleur de sel and black pepper
In a large bowl combine all the marinade ingredients and add the chicken. Marinate overnight in the refrigerator. One hour before you are going to grill remove and let sit at room temperature. If you don’t have time to marinate over night then an hour at room temperature is fine.
If you are using bamboo skewers pre-soak them in water for half an hour.
Thread chicken and vegetables onto skewers alternating colors.
Heat up the outdoor grill on high. Using a large wad of paper towel wipe the grill with canola oil to create a nonstick surface. Reduce the heat to medium-low.
Brush skewers with additional olive oil and season with fleur de sel and freshly ground black pepper. Place on grill until chicken is cooked (approx 10-15 mins) and vegetables are slightly charred and tender, turning occasionally.
Place on a large platter and serve. Any left over veggie skewers can be turned into a delicious ratatouille – a la John Greally. Just place all the grilled vegetables into a pan and cook over a very low heat for many hours – until they all melt into each other.
And just in case you think we are always super professional…
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