Skewers of Sage Chicken with Sweet Italian Sausage
{{#rendered}} {{/rendered}}(Alexandra Grablewski)
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.
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Servings: 6
Ingredients:
1 1/2 cup extra-virgin olive oil
{{#rendered}} {{/rendered}}6 garlic cloves, smashed and peeled
2 sprigs fresh rosemary, chopped
2 pound boneless, skinless, chicken thighs, trimmed of excess fat and cut in half
{{#rendered}} {{/rendered}}5 fluid ounce Rosemary-Garlic Oil
1 tablespoon chopped fresh rosemary
Coarse salt and freshly ground black pepper
{{#rendered}} {{/rendered}}2 pound sweet Italian sausages, cut into 2-inch pieces
24 large fresh sage leaves
6 12-inch metal skewers
{{#rendered}} {{/rendered}}Preparation:
Combine all the ingredients in a small bowl and whisk well. Set aside.
Up to a day ahead or 4 hours prior to cooking, rinse the chicken thighs in cold water and pat dry with paper towels.
Toss the chicken with 2 tablespoons of the rosemary-garlic oil and the chopped rosemary. Season with salt and pepper.
{{#rendered}} {{/rendered}}Cover and refrigerate.
Preheat the grill to medium-high heat (350°F–450°F).
Place the 1/2 cup of rosemary-garlic oil in a small dish for brushing the skewers while grilling.
{{#rendered}} {{/rendered}}Thread 3 pieces of the sausage, chicken, and sage leaves alternately on the metal skewers.
Grill the skewers, covered, until one side is browned and has nice grill marks, about 4 minutes.
Brush with the rosemary-garlic oil, flip, and cook until the other side is cooked, about 4 minutes more.
{{#rendered}} {{/rendered}}Continue to cook, turning and brushing with the oil, until the sausage and chicken are both cooked through, about 10 minutes more.
Cover with aluminum foil and let rest for a couple of minutes.
To serve, arrange the skewers on a large platter and drizzle with the remaining rosemary-garlic oil.
{{#rendered}} {{/rendered}}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.