She Strengthens

French-Inspired Chicken Kebabs with a Twist

When it comes to grilling, it’s all about the flavor and texture combinations that elevate your dish from ordinary to extraordinary. This recipe for French-inspired chicken kebabs is a perfect example, featuring a unique blend of ingredients that will leave your taste buds wanting more.

The Star of the Show: Chicken Thighs

We’re big fans of using chicken thighs for kebabs because they retain their juiciness even when grilled over high heat. Cut into 1-1/2-inch chunks, these bite-sized pieces of chicken are the perfect canvas for our flavorful marinade.

A Flavorful Marinade with a French Accent

In a bowl, whisk together kosher salt, grainy mustard, orange zest, and orange juice to create a marinade that’s both tangy and aromatic. Pour this mixture over the chicken thighs and refrigerate for 2 to 4 hours to allow the flavors to meld together.

Adding Texture and Visual Appeal

To add some crunch and freshness to our kebabs, we’re incorporating fennel, black olives, and Italian parsley into the mix. The anise flavor of the fennel pairs beautifully with the citrusy notes of the orange, while the brininess of the olives provides a nice contrast.

Grilling to Perfection

Soak your bamboo skewers in water for 30 minutes before grilling to prevent them from burning. Then, thread the marinated chicken, fennel, and olives onto the skewers, leaving a little space between each piece to ensure even cooking. Grill over medium heat, turning once, until the meat and fennel are cooked through and nicely charred – about 10 minutes.

Serving Suggestions

Serve your French-inspired chicken kebabs with a side of fluffy rice pilaf and a dry French rosé, chilled to perfection. This elegant and refreshing meal is sure to impress your guests and leave them wanting more.

Recipe Details

Yield: 6 kebabs
Difficulty: Medium
Total Time: 4 hours

Ingredients:

• 4 boneless, skinless chicken thighs, cut into 1-1/2-inch chunks
• Kosher salt
• 1 tablespoon grainy mustard
• Zest and juice of 1 orange
• 6 bamboo skewers
• 1 head of fennel, trimmed, cored, and cut into small wedges
• 24 pitted black olives, such as kalamata
• Finely chopped, fresh Italian parsley leaves, for garnish (optional)