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SKEWERS - CHICKEN - Chicken Caesar Skewer
Nb persons: 6
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| Chicken Caesar Skewer •F&W F&W’s Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies before skewering and broiling. He serves the chicken with lettuce leaves for wrapping. | |
| 1/2 cup | mayonnaise |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | extra-virgin olive oil |
| 1 tablespoon | minced anchovies |
| 1 | garlic clove, minced |
| 2 pounds | boneless skinless chicken breasts or thighs, cut into 1-inch pieces |
| 12 long wooden skewers, soaked in water for 1 hour Freshly grated Parmigiano-Reggiano cheese, for garnish | |
| Romaine lettuce, for serving | |
| lemon wedges, for serving | |
In a large bowl, whisk the mayonnaise with the mustard, olive oil, anchovies and garlic. Add the chicken and toss to coat. Let marinate at room temperature for 20 minutes.
Preheat the broiler and position the rack 6 inches from the heat. Thread the chicken onto skewers and arrange on a large baking sheet. Broil for 8 to 10 minutes, until lightly browned and cooked through. Transfer the skewers to a platter. Sprinkle with grated Parmigiano-Reggiano cheese and serve with lettuce cups and lemon wedges.
PUBLISHED JANUARY 2015
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