Meet 'Gert'.. our oldest hen
Our good friends at Giorgio's Restaurante in Milford, NH shared this recipe with me many years ago.. Maria and I barter a lot LOL.. I supply the restaurant with a variety of hot peppers we grown on our farm and free range eggs and they in turn supply me with their wonderful family recipes. It works for me! This is one of my favorites and so easy to prepare. It was a relatively warm day here in Maine today, so we decided it was going to be a speidini dinner nite.. so fire up your grills and enjoy this yummy meal soon!
"Gert", our oldest... and friendliest hen, would surely go into a clucking frenzy if she knew we were serving this dish up!! ** None of our "girls" were harmed in the preparation of our poultry recipes. They are soley pets.. and very spoiled ones at that! :o)
I usually serve this dish with roasted mixed vegetables, rice pilaf and a nice arugula salad. Thanks for your wonderful recipe George!
4 boneless chicken breasts or 2# boneless chicken thighs, cut in 1" pieces
For the marinade:
5 TBLS olive oil
1/2 cup chopped shallots or scallions
4 cloves garlic, diced
1/8 cup wildflower honey
2 tsp sugar
1/4 cup total of chopped rosemary, thyme, parsley
1/4 cup white wine
1/2 cup good Balsamic vinegar
1 fresh lemon, halved
salt, pepper to taste
Cut chicken portions into 1 inch pieces. Prepare the marinade & squeeze half lemon into mix and add chicken. Blend together well and refrigerate at least 2 hours. Overnight even better. An hour before grilling, remove from refrigerator and skewer chicken pieces at room temperature. Grill on moderate-high heat rotating skewers to cook evenly.. baste often with marinade sauce while grilling. Just before removing cooked chicken from the grill.. squeeze that remaining half lemon over chicken.
Serve with roasted vegetables,rice pilaf & salad. Enjoy!