Grilled Chicken Skewers with Roasted Garlic Vinaigrette Recipe
This is a simple, but flavorful dish. Make it as skewers or leave the chicken breasts whole — your choice!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings 1x
- Method: Grilling
Ingredients
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Roasted Garlic Vinaigrette
- 8 cloves roasted garlic
- 1/4 cup white wine vinegar
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh parsley leaves
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1/4 teaspoon red chili flakes
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Olive oil
Instructions
- Roast the garlic ahead of time. Heat your oven to 375°F or 191°c. Cut the top off a head of garlic to expose the cloves. Place the head on a piece of foil and drizzle with olive oil. Wrap up the foil and roast the garlic in the oven for 45 minutes. Remove and open foil. The cloves should have darkened and have a soft texture. You’ll use 4 for this recipe — save the remainder to toss into soups, sauces, and dressing for extra flavor. Or make garlic bread!
- Do the prep. If you are using skewers, soak them in water. Heat your grill to medium-high heat. Cut the chicken breast into 2-inch chunks.
- Make the marinade. In a blender, combine garlic, vinegar, oregano, parsley, honey, and salt. Blend until smooth. With the blender running, slowly add the olive oil until emulsified. Stir in the red chili flakes.
- Grill the skewers. Brush the chicken pieces with olive oil and season on both sides with salt and pepper. Thread them onto skewers, if using. Grill and cook, turning at least once until slightly charred and fully cooked. Verify the chicken’s internal temperature has reached 165°F or 74°C. This should take 15 minutes total for a whole breast and about 10 minutes for skewers.
- Serve. Serve the chicken with the prepared dressing.