Recipe by KathyP53
This recipe is from Fine Cooking magazine and sounds heavenly.
Top Review by Dr. Jenny
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!
- 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
Directions See How It's Made
- 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.