Tuscan Grilled Chicken Sausage Sage Skewers Recipes

IGOR'S TUSCAN GRILLED CHICKEN

Steps:

• In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
• Preheat the oven to 400 degress, or if using a grill, light the coals.
• Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
• If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
• If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.