Grilling tips to make chicken skewers like a pro
Looking for a new grilling staple?
Bon Appétit editor-in-chief Adam Rapoport joined "Good Morning America" this Memorial Day to share the cooking magazine's top grilling tips.
Get the recipe for Bon Appetit's Chicken Spiedie Skewers with Italian Dressing here.
Bon Appetit's Chicken Spiedie Skewers with Italian Dressing
This is a great all-purpose dressing and marinade - essentially homemade Italian dressing.
You can swap different vinegars and peppers based on what you have in the pantry.
The sugar in the dressing means your protein will get extra crispy and caramelized on the grill.
You can swap other proteins for chicken if you can’t find it – pork, beef, shrimp, even mushrooms.
Cut chicken intro strips instead of chunks, that way you can easily thread on skewers; also, it cooks more evenly.
Combine chicken and dressing in a large resealable plastic bag to marinate. Seal the bag, pressing out any air to really infuse the flavor.
Turn to coat and chill at least 20 minutes and up to one day. (You can make the dressing/marinade a day ahead to save time and for max flavor.)
Tips for Grilled Onion and Tomato Salad
Grilling the onion brings out a nice caramelized flavor and softens the onions for the salad.
Tomatoes are great in the summer; we like beefsteak, but you can make do with any tomatoes you find at the store.
Top salad and chicken with oregano leaves to serve it straight up or make it a sandwich on top of crusty Italian bread.
This salad is also great on its own and super easy to serve alongside your barbecue dishes; it can go with any proteins you can find at the store.
