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Chicken Brochettes are an easy way to serve grilled chicken! Thread them with fresh lemon and it creates a delicious charred lemony sauce that is fantastic squeezed over the chicken. This warm zucchini salad pairs so well with the chicken, and if you sprinkle the goat cheese on top while the zucchini is still warm, it will create the most delicious warm, creamy topping! BETH'S GRILLED CHICKEN BROCHETTES Serves 4 FOR THE CHICKEN: 4 Boneless, Skinless Chicken Breasts, cubed into 2 “ chunks 1 garlic clove, minced ½ cup (120 ml) of olive oil 1 tbsp (15 ml) red wine vinegar ½ tsp (2.5 ml) salt ¼ ( ml) tsp pepper 1 tbsp (15 ml) dried oregano 4 lemons, quartered FOR THE ZUCCHINI SALAD: 4 zucchini ½ cup (45 g) crumbled goat cheese ¼ (60 ml) cup olive oil 2 tbsp (30 ml) parsley 2 tbsp (30 ml) pine nuts sea salt and pepper to taste METHOD: In a large bowl combine garlic, olive oil, red wine vinegar, salt, pepper, and oregano. Whisk to combine and set aside. Slice chicken breasts into 2“ chunks and place in the marinade and toss to coat. Allow chicken to rest in the marinade at least 1 hour and no more than 4 hours. Prep zucchini by cutting off tops and slicing into ¼“ slices, lengthwise. Brush with olive oil on both sides and season with salt and pepper. Set aside. To prepare the brochettes thread 2-3 pieces of chicken on a metal skewer, and then thread a lemon quarter, cut side facing the chicken. Continue to thread 2-3 pieces of chicken, to 1 lemon wedge, alternating pattern until skewer is complete. Heat grill pan, or BBQ to a medium high heat. Grill zucchini and chicken together. Zucchini is done when it has nice grill marks on each side and softens slightly. It may be done before the chicken, which is OK since it is meant to be served at room temperature. Arrange zucchini on a plate, top with the crumbled goat cheese (the warmth of the zucchini will soften the cheese which is really nice!) top with pine nuts and chopped flat leaf parsley. Serve zucchini with the grilled chicken brochettes.
