Chicken Scarpariello Skewers

Chicken Scarpariello Skewers
  • PREP TIME
    10 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    45 mins
  • SERVING
    8 People
  • VIEWS
    9

Embark on a culinary journey with these Chicken Scarpariello Skewers, a delightful dance of savory chicken, succulent sausage, and sweet onion, brought together by a tangy garlic, pickled pepper, and parsley butter sauce. Pan-seared to perfection and finished in the oven, these skewers are a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    187 mg
  • Fiber
    0 g
  • Protein
    39 g
  • Saturated Fat
    13 g
  • Sodium
    977 mg
  • Sugar
    2 g
  • Fat
    37 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C). In a mixing bowl, combine the chicken, 3 tablespoons of olive oil, salt, pepper, 1 tablespoon of minced garlic, and rosemary. Mix well to ensure the chicken is evenly coated. (5 minutes)

02

Step

Thread the chicken, sausage, and onion onto 6 wooden or metal skewers, alternating the ingredients for a visually appealing and flavorful combination. (10 minutes)

03

Step

Heat the remaining olive oil in a large skillet over high heat. Add the skewers and sear undisturbed until nicely browned on one side. (4 minutes)

04

Step

Flip the skewers and continue cooking until browned on the other side. (4 minutes)

05

Step

Transfer the seared skewers to a baking sheet and bake in the preheated oven until the chicken is fully cooked. (10-12 minutes)

06

Step

While the skewers are baking, return the skillet to medium-high heat and add the remaining minced garlic and chopped peppers. Cook, stirring constantly, until the garlic is fragrant, being careful not to burn it. (30 seconds)

07

Step

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce. Cook until the wine is reduced by half. (3-5 minutes)

08

Step

Add the chicken stock and peppadew pickling liquid to the skillet and bring to a simmer, stirring occasionally. Simmer until the mixture is reduced by half, concentrating the flavors. (5-7 minutes)

09

Step

Remove the skillet from the heat. Add the butter and stir until melted and the sauce is emulsified, creating a luscious, glossy texture. (1 minute)

10

Step

Stir in the fresh Italian parsley. (30 seconds)

11

Step

Drizzle the flavorful sauce generously over the baked chicken skewers and serve immediately. (1 minute)

For best results, marinate the chicken for at least 30 minutes, or even overnight, to allow the flavors to fully penetrate the meat.
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning during cooking.
Adjust the amount of peppadew peppers according to your spice preference. For a milder flavor, use fewer peppers or remove the seeds before chopping.
Serve the Chicken Scarpariello Skewers with a side of crusty bread to soak up the delicious sauce, or alongside a fresh salad for a complete meal.

Annalise Schroeder

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Susana Carter

    The chicken was so tender and juicy. My family loved it!

  • Dena Dibbertheathcote

    So easy to make and the flavors are incredible. Will definitely make again.

  • Tyreek Bergnaum

    These skewers were a huge hit at my BBQ! The sauce is addictive.

  • Greta Russel

    This is my go-to recipe for a quick and flavorful weeknight meal.

  • Linnie Vandervortreinger

    The sauce is the star of the show! I could eat it with a spoon.

  • Reinhold Hermiston

    I used cherry peppers instead of peppadew and it worked perfectly.

  • Sean Ledner

    I added a pinch of red pepper flakes to the sauce for an extra kick. Delicious!

  • Bobbie Hermiston

    I doubled the recipe for a party and it was all gone in minutes!

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