Grilled chicken and mushroom skewers
A French-inspired recipe, with a twist using ingredients from coq au vin. These grilled chicken and mushroom skewers are a light weeknight meal. Marinate the chicken the night before to make dinner time easier. Serve with dressed salad greens.
Ingredients
Method
Ingredients
- 3 cloves garlic, minced
- 1 onion, finely diced
- 1 Tbsp fresh thyme leaves
- ¼ cup white wine vinegar
- 400g boneless chicken thigh, cut into bite-sized pieces
- 1 carrot, cut into large chunks
- 5 mushrooms, quartered
Method
- In a small bowl, mix garlic, onion, thyme and white wine vinegar. Place the chicken in a shallow bowl. Add the garlic mixture, stir to combine, then place in the fridge to marinate for at least 30 minutes or overnight.
- Parboil the carrot chunks in salted water for 5 minutes, then drain and set aside to cool.
- To assemble the skewers, thread the marinated chicken onto skewers with the mushroom and carrot.
- Brush the skewers with oil, season with salt and pepper and grill for 10-12 minutes in a preheated pan over medium-high heat or until the chicken is golden brown and cooked through.
Top tip: Cut the skewer ingredients to the same size so they brown and cook evenly when grilled.