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Beth's Chicken Brochette & Grilled Zucchini

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Published on Jul 27, 2013

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GRILLED CHICKEN BROCHETTES WITH ZUCCHINI AND CRUMBLED GOAT CHEESE
Serves 4

INGREDIENTS
4 Boneless, Skinless Chicken Breasts, cubed into 2 " chunks
1 garlic clove, minced
½ cup (120 ml) of olive oil
1 tbsp (15 ml) red wine vinegar
½ tsp (2.5 ml) salt
¼ (1.25 ml) tsp pepper
1 tbsp (15 ml) oregano
4 lemons, quartered
4 zucchini
½ cup (45 g) crumbled goat cheese
¼ (60 ml) cup olive oil
2 tbsp (30 ml) parsley
2 tbsp (30 ml) pine nuts
sea salt and pepper to taste
4 metal skewers


METHOD:
In a large bowl combine garlic, olive oil, red wine vinegar, salt, pepper, and oregano. Whisk to combine and set aside.

Slice chicken breasts into 2" chunks and place in the marinade and toss to coat.

Allow chicken to rest in the marinade at least 1 hour and no more than 4 hours.

Prep zucchini by cutting off tops and slicing into ¼" slices, lengthwise. Brush with olive oil on both sides and season with salt and pepper. Set aside.

To prepare the brochettes thread 2-3 pieces of chicken, and then thread a lemon quarter, cut side facing the chicken. Continue to thread 2-3 pieces of chicken, to 1 lemon wedge, alternating pattern until skewer is complete.

Heat grill pan, or BBQ to a medium high heat. Grill zucchini and chicken together. Zucchini is done when it has nice grill marks on each side and softens slightly. It may be done before the chicken, which is OK since it is meant to be served at room temperature.

Arrange zucchini on a plate, top with the crumbled goat cheese (the warmth of the zucchini will soften the cheese which is really nice!) top with pine nuts and chopped flat leaf parsley.

Serve zucchini with the grilled chicken brochettes.

NOTE: Really nice to squeeze the grilled lemon wedges over the chicken and zucchini while eating. Happy Summer! Enjoy!

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