Andrew and I actually previewed this dinner last week. We were supposed to have dinner with Jen and Evan last week but Andrew was in the midst of a last minute, marathon study session so we postponed. Since we already had everything ready for dinner, Andrew and I decided to still make it. We liked it enough that we decided to make it again this week!
Even though the skewers sound like they’re going to be super spicy, they aren’t. They’ve got enough red pepper in them to give them some zing, but the sun-dried tomatoes and honey balance it out. We served them with some black rice and Andrew made a crunchy ramen salad. The salad had an unexpected combination of edamame, mango, and avocado that totally worked. Such a good summer dinner.
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 large garlic cloves, minced
- 1 sprig of rosemary leaves, coarsely diced
- 2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 2 1/2 lbs of boneless, skinless chicken breast, cut into 1-inch cubes
- 1 6.7 oz jar of sun-dried tomatoes packed in oil
- 1 large garlic clove, chopped
- 2 Tbsp red wine vinegar
- 1 Tbsp tomato paste
- 1 Tbsp honey
- 1/2 tsp red pepper flakes
- kosher salt and freshly ground black pepper
- Combine all of the ingredients in a large bowl and whisk to combine. Add the chicken and stir to coat. Let marinade for at least 1 hour or overnight.
- Place the sun-dried tomatoes with their oil in a food processor and pulse until coarsely chopped. Add the rest of the ingredients and process until smooth. Season with salt and pepper.
- If using wooden skewers, soak in water. Thread the chicken on the skewers, leaving about 1/2 inch of space between the pieces. Place the skewers on the grill. Using a silicone brush, baste the chicken with the basting sauce. Cover the grill. After about 5 minutes, flip the skewers and brush with the basting sauce. Cover again. Continue cooking and flipping if necessary until the chicken is fully cooked, about 12-15 minutes.