NY Times Cooking find. Really easy to make, and a great summer dinner. If you don’t have a grill, you can broil the chicken for as good a result. A couple of notes:
- Keep the pieces a consistent size so they cook evenly.
- Remember to be very careful when working with the raw chicken – wash all the utensils and cutting board very well when done.
- Toast the pine nuts by placing in a medium hot pan and shaking frequently to avoid burning, until they begin to darken slightly and you can smell them.
Prep time: 10 minutes; Cook time: 12-15 minutes; Total time 30 minutes +/-
Ingredients
- 3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
- 3 T plus 1/4 cup olive oil
- Salt and pepper
- 1 cup grated Parmesan (about 2 ounces)
- 1 cup roughly chopped fresh basil
- ⅓ cup toasted pine nuts
- 4 teaspoons minced garlic
Directions
- Heat your grill on high for 15 minutes then turn the heat to medium. Or, heat your broiler on a medium setting.
- Combine the chicken, 3 tablespoons of olive oil, salt and pepper in a bowl.
- Thread the chicken onto skewers so they press up against one another but aren’t jammed together.
- Put the skewers on the grill and cook for 12-14 minutes, turning every 6 minutes. Check that the chicken is cooked by making a small cut in several pieces and making sure they are opaque all the way through with no pink visible.
- Slide the chicken chunks off the skewers into a serving bowl.
- Add the remaining ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.
