Basil Kumquat Grilled Chicken Skewers with Cauliflower Steaks -
Chicken tenderloins are marinated in a summery basil kumquat vinaigrette and grilled, then served alongside grilled purple cauliflower steaks for a simple, yet inspired, summer dish.
Basil Kumquat Grilled Chicken Skewers with Cauliflower Steaks
Ingredients
- 1/4 cup chopped Fresh Basil
- 5 tablespoons White Balsamic Vinegar
- 7 tablespoons Bertolli Organic Extra Virgin Olive Oil, plus extra for brushing
- Zest and Juice of 2 Kumquats
- 1/4 teaspoon Salt, plus extra to taste
- 1/8 teaspoon Pepper, plus extra to taste
- 10 Chicken Tenderloins
- 1 head Purple Cauliflower
- 4 Kumquats, sliced thin
Instructions
- In a mason jar, or container with a sealable, tight lid, combine the fresh basil, balsamic vinegar, olive oil, kumquat zest and juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper to create the Basil Kumquat Vinaigrette. Seal and shake until well combined.
- In a large, shallow bowl or a gallon sized zip top bag, combine half of the vinaigrette with the chicken. Allow to marinate for at least 30 minutes or up to 2 hours. Reserve the other half of the vinaigrette.
- Meanwhile, prep the cauliflower by washing and drying. Then, remove the leaves and excess stem. Slice from top to bottom in 1 to 1.25 inch thick sections for the cauliflower steaks. Do not remove the individual florets. Brush on both sides with olive oil, season (to taste) with salt and pepper and set aside on a plate.
- After the chicken has marinated, remove it from the marinade (discarding the used portion). Thread the chicken on to skewers. Grill over high heat, for approximately 3 - 5 minutes per side, or until the chicken internal temperature has reached 165 degrees, the juices run clear, and you have some nice grill marks. Set aside on a platter or plate and cover with foil and let rest for 3 minutes.
- At the same time that the chicken is cooking, place the cauliflower on the grill and grill 3 - 5 minutes per side, or until the cauliflower is tender and slightly browned.
- To serve, place the cauliflower steaks on a large platter. Layer the chicken skewers on top of the cauliflower. Drizzle the chicken and cauliflower with 2 tablespoons of the reserved vinaigrette (saving any extra to serve alongside for dipping if desired) and sprinkle with the sliced kumquats.
