Prep 2 mins
Cook 20 mins
This recipe is from Fine Cooking magazine and sounds heavenly.
- 1 1⁄2 cups extra virgin olive oil
- 6 garlic cloves, smashed and peeled
- 3 sprigs fresh rosemary
- 2 1⁄2 lbs boneless skinless chicken thighs (about 7 or 8)
- 1 1⁄2 lbs sweet Italian sausage links, cut into 2 inch pieces
- 1 teaspoon chopped fresh rosemary
- kosher salt & freshly ground black pepper
- 24 large fresh sage leaves
- Make Rosemary-Garlic Oil by heating olive oil and garlic in a small saucepan over medium heat, stirring occasionally until garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from heat and let cool to room temperature. You can make this up to 5 days in advance. Store, covered, in refrigerator.
- Up to one day ahead and at least a couple of hours before serving, toss chicken in a medium bowl with 2 tablespoons of Rosemary-Garlic Oil, 1 teaspoons fresh rosemary, 1 teaspoons kosher salt, and 1/2 teaspoons freshly ground black pepper.
- Divide 1/2 cup of Rosemary-Garlic Oil into 2 small bowls (one for grilling, one fore serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12" metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
- Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. COntinue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through but not overdone (check by slicing into a couple of the thicker pieces), about another 10 minutes.
- Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.
We made this recipe last night from the Fine Cooking "Grilling 2010" magazine I got last summer. We enjoyed it and thought it was easy to prepare. Only a half cup of oil is called for in the recipe so that is how much of the rosemary-garlic oil that we made. I really liked the way the grilled sage leaves paired with the chicken. We served with grilled zucchini and rosemary rubbed grilled potatoes. Thanks!
First, my husband and I both say "YUM." We loved the rosemary oil - and it's great for other things, too! As suggested by a prior reviewer, we only used 1/2 cup of olive oil, and that was more than plenty! I did not use the sausage, and, rather than chicken, we sliced a turkey breast into strips. We didn't bother basting while grilling - just a quick drizzle of infused oil when it came off the grill was fine. We absolutely loved the rosemary oil, and, because we didn't use much, we have plenty left for other applications. (It was great drizzled over roasted new potatoes!) In addition, we made it a point to have the sage leaves kind of folded on the inside of the strips of meat - it helped prevent them from burning, and the poultry grilled with the sage was incredible. Will definitely make this again, with chicken tenders or strips of chicken. Thanks!
This is yummy, and very quick to make. Three notes 1) I throttled back to 1/2 cup of olive oil total, and I don't believe it adversely affected the dish. 2) I forgot to buy the wooden skewers! So I punted and kept the sausages and chicken thighs whole for cooking, cutting them after a slight cooling period. To use the sage, I soaked it in cold water and placed it on the grill on top of the cooking chicken. 3) I saved the bulk of the olive oil for drizzling, after the meat was cooked and cooled. I find when I baste meat in nearly pure olive oil on the grill, the oil just burns off, and leaves skinless chicken with a hard, dry crust. I did not have that problem here. Both I and my other half enjoyed the flavor thoroughly, even if the execution was a bit muddled. I can't wait to try it with the skewers!