Deviled Chicken Skewers With Bibb Lettuce & Pickles

By ltrodrigu

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.