Skewers of Sage Chicken with Sweet Italian Sausage


 (Alexandra Grablewski)

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This is one of my Father’s Day favorites to serve to honor Chris! The rustic sausage and savory sage makes this a meat lover’s meal. Think of this dish as a night out at a Brazilian steak house.


For The Rosemary-Garlic Oil

  • 1 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, smashed and peeled
  • 2 sprigs fresh rosemary, chopped

For The Skewers

  • 2 pound boneless, skinless, chicken thighs, trimmed of excess fat and cut in half
  • 5 fluid ounce Rosemary-Garlic Oil
  • 1 tablespoon chopped fresh rosemary
  • Coarse salt and freshly ground black pepper
  • 2 pound sweet Italian sausages, cut into 2-inch pieces
  • 24 large fresh sage leaves
  • 6 12-inch metal skewers


To make the Rosemary-Garlic Oil: Step 1

  • Combine all the ingredients in a small bowl and whisk well. Set aside.

Step 2

  • Up to a day ahead or 4 hours prior to cooking, rinse the chicken thighs in cold water and pat dry with paper towels.

Step 3

  • Toss the chicken with 2 tablespoons of the rosemary-garlic oil and the chopped rosemary. Season with salt and pepper.

Step 4

  • Cover and refrigerate.

To make the Chicken: Step 1

  • Preheat the grill to medium-high heat (350°F–450°F).

Step 2

  • Place the 1/2 cup of rosemary-garlic oil in a small dish for brushing the skewers while grilling.

Step 3

  • Thread 3 pieces of the sausage, chicken, and sage leaves alternately on the metal skewers.

Step 4

  • Grill the skewers, covered, until one side is browned and has nice grill marks, about 4 minutes.

Step 5

  • Brush with the rosemary-garlic oil, flip, and cook until the other side is cooked, about 4 minutes more.

Step 6

  • Continue to cook, turning and brushing with the oil, until the sausage and chicken are both cooked through, about 10 minutes more.

Step 7

  • Cover with aluminum foil and let rest for a couple of minutes.

Step 8

  • To serve, arrange the skewers on a large platter and drizzle with the remaining rosemary-garlic oil.

  • Note: The fragrant rosemary-garlic oil is also delicious as a dipping oil for Italian bread. Or try rubbing it on slices of bread prior to grilling.