Joanne Weir Follow @ChefJoanneWeir

Grilled Chicken Skewers with Arugula Almond Salsa Verde

Serves 6


¼ cup almonds
1 cup fresh chopped arugula
1/2 cup fresh chopped parsley
2 tablespoons fresh chives, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon each fresh oregano, chopped
3 tablespoon capers, chopped
1 shallot, minced
1 teaspoon lemon zest
1 clove garlic, minced
3 tablespoons lemon juice

1 1/2 pounds chicken breast, cut into 1-inch chunks
12 bamboo skewers 8 to 9-inches long
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

Lemon wedges as a garnish


Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.

In a bowl, stir together the almonds, arugula, parsley, chives, thyme, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper.

Start a charcoal grill or indoor cast-iron ridged grill. Soak the skewers in water for 10 minutes. Thread the chicken onto the skewers distributing evenly. Brush with olive oil and season well with salt and pepper. Place the skewers on the grill and grill 4 to 5-inches from the heat source, turning occasionally, until the chicken is done, 8 to 12 minutes.

To serve, place the skewers on a platter, spoon the sauce over the top, garnish with lemon wedges and serve immediately.