Deviled Chicken Skewers With Bibb Lettuce & Pickles

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from online.wsj.com

Ingredients

  • 3

    skin-on, bone-in chicken breasts (about 1 1/2 pounds)

  • Kosher salt

  • Freshly ground black pepper

  • 6

    tablespoons olive oil

  • 3

    tablespoons white wine vinegar

  • 3

    tablespoons water

  • 2

    radishes, sliced into wedges

  • 1/2

    medium kohlrabi, peeled and thinly sliced

  • 1

    cup full-fat Greek yogurt

  • 2

    heads Bibb lettuce, tough outer leaves discarded

  • Leaves from 8 sprigs chervil

  • 1

    tablespoon Old Bay seasoning

  • 1

    tablespoon mustard powder

  • 1

    lemon, cut into wedges

Directions

Preheat oven to 450 degrees. Rub chicken with salt and pepper and 1 tablespoon oil. Place chicken, skin-side up, on a baking sheet and roast on center rack of oven until just cooked through, about 15 minutes. Meanwhile, bring vinegar and 3 tablespoons water to a boil in a small pot over medium heat. Place radishes and kohlrabi in a small bowl and pour hot brine over top. Let cool in refrigerator until ready to serve. Cut cooked chicken off bone and into 1½-inch cubes. Thread chicken onto 4 metal or wooden skewers.

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