Grilled Chicken Skewers with a Peach and Mozzarella Salad

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For the chicken

  • ¾  cup olive oil 

  • ¼ cup red wine vinegar 

  • Pinch of salt 

  • 1 tbs. Dijon mustard 

  • Pinch of red pepper flakes 

  • Handful of fresh basil leaves

  • 1 clove garlic 

  • 1 shallot 

  • 1 lb boneless, skinless chicken thighs 

For the salad

  • 3 peaches, pit removed and thinly sliced

  • 1 shallot diced

  • Drizzle of olive oil

  • 1/2 cup torn fresh mozzarella

  • 1/4 cup fresh soft herbs like basil and chives

In a blender combine the olive oil, vinegar, salt, mustard, red pepper, basil, garlic, and shallot. Blend on high until smooth.

Place the chicken in a large bowl. Pour all but 1/4 cup of the marinade over the chicken. Cover the bowl and place in the fridge to marinate. Set aside the reserved marinade.

While the chicken marinates make the salad by combining the peaches, shallot, vinegar, a drizzle of olive oil, mozzarella and a big pinch of salt and pepper. Fold in herbs and set aside.

When ready to cook the chicken, preheat a grill pan over medium heat. Thread the chicken onto wooden skewers that were soak in water for 30 minutes. Grill the chicken for XX or until a meat thermometer reaches 165F.

Serve the chicken with a drizzle of the reserved marinade and the peach and mozzarella salad.

Makes 4 servings.

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