Rosemary and Paprika Grilled Chicken
½ cup extra virgin olive oil
2 Tbsp minced shallots
3 garlic cloves, finely minced or pressed with a garlic press
2 Tbsp chopped fresh rosemary
Minced zest and juice of 1 lime or lemon
3 Tbsp sweet paprika
1½ tsp kosher salt, plus more for seasoning
1 Tbsp black peppercorns, finely ground
¼ tsp cayenne
2 lbs boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces
2 limes, cut into wedges
6 to 12 metal or bamboo skewers
In a ziplock bag, shake together olive oil, shallots, garlic, rosemary, zest and juice, paprika, 1½ tsp salt, pepper and cayenne. Add chicken, squeeze out air, re-seal bag and massage to thoroughly coat chicken wiht marinade. Refrigerate for at least 6 but no more than 24 hours.
If using bamboo skewers, soak them in water for 40 minutes.
If grilling outside, prepare a high-heat grill.
Remove chicken from marinade; if grilling outside, reserve marinade and if cooking inside, discard it. Thread 1 or 2 chicken strips onto each skewer and season with salt.
Place skewers on a lightly oiled grill and brush on some of the marinade, discarding the remainder. Grill until chicken releases easily from the grill and cooked through, turning once, 8 minutes.
Alternatively, over medium-high heat, heat a lightly oiled stovetop grill pan. Cook chicken until well marked and cooked through, turning halfway, 6 to 8 minutes.
Serve with lime wedges.
"Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.”