3 Reviews

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dr. Jenny April 10, 2011

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
KrisLady September 06, 2008

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
MrsDoty August 13, 2006
Tuscan Grilled Chicken, Sausage, & Sage Skewers