Deviled Chicken Skewers With Bibb Lettuce & Pickles
By ltrodrigu
Rate this recipe
4.5/5
(4 Votes)
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
Details
Servings 4
Adapted from online.wsj.com
Preparation
Step 1
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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