Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Olive oil |
½ cup | Red wine vinegar |
2 \N | Cloves garlic; finely chopped |
2 tablespoons | Chopped fresh herbs |
2 teaspoons | Sugar |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
4 \N | Boneless skinless chicken breast halves; cut in 1 1/2 in cube |
4 \N | Red skinned potatoes; quartered |
8 \N | Strips bacon; halved lengthwise |
Brush grill rack with vegetable oil. Then prepare grill with medium-hot coals or heat gas grill.
Mix oil, vinegar, garlic, parsley, herbs, sugar, salt and pepper in bowl.
Mix chicken with ½ cup vinaigrette in plastic bag. Chill 30 minutes.
Reserve remaining vinaigrette.
Boil potatoes in salted water in saucepan until just tender, about 15 minutes. Drain; cool.
Arrange chicken, potatoes and bacon on four 12-inch metal skewers; skewer end of 1 bacon strip and follow with piece of potato and piece of chicken.
Wrap bacon strip over potato and chicken, and skewer end of bacon to hold in place. Repeat 3 more times to complete skewer. Fill remaining skewers.
Grill skewers 16-18 minutes, turning every 4 minutes, until chicken is firm and bacon fully cooked. Brush with reserved vinaigrett before serving.
Recipe by: Family Circle - 6/2/98 Posted to MC-Recipe Digest by The Taillons <taillon@...> on May 16, 1998