Napa Grilled Chicken Kebabs
Enjoy a new West-Coast take on a Grill Season favorite.
4 6-8 ounce fresh chicken breasts
4 12-inch metal skewers
16 large marinated artichoke quarters
16 cherry tomatoes
8 large mushrooms cut in half
1 stick softened salted butter
2 tablespoons white wine
1 finely-minced garlic clove
1 tablespoon freshly-chopped parsley
Salt and Pepper to taste
Start by cleaning and oiling your grill. Then, heat it to 500-550 degrees F.
Mix the butter, wine, garlic, and parsley in a small bowl. Then, set aside at room temperature.
Cut each chicken breast into 4 equal strips lengthwise. Assemble the skewers with a mushroom half, and then a strip of chicken folded in half, then an artichoke piece, then a cherry tomato. Repeat. Each skewer should hold 4 of each ingredient on them.
Season each skewer with salt and black pepper and place them on the hot grill. Turn the skewers every 2-3 minutes until the chicken reaches an internal temperature of 165 Degrees F. Pull the skewers to the front of the grill and baste them with the softened herb butter on all sides. Then, remove from the grill and dig in.