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Chicken Grape Skewers & White Grape BBQ Sauce

White BBQ Sauce Grilled Chicken

Chicken & Grape Skewers

  • 1 Lb boneless skinless Chicken breasts, cut into 1” cubes
  • 12 – 16 large Red Grapes
  • 2 Tbsp chopped fresh Marjoram
  • 2 Tbsp chopped fresh Oregano
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1 Tsp Kosher Salt
  • freshly ground Black Peppercorns to taste
  • Maldon Sea Salt (large crystal Sea Salt) for finishing
  • 1 Lemon cut into wedges to garnish

Place cubed chicken in a clean bowl.

Pick grapes from stems, wash and place in a separate clean bowl.

Mix together herbs, olive oil, salt & pepper in a third bowl and let sit for a couple minutes.  Divide herb marinade between respective chicken and grape bowls, mix gently until evenly dressed, cover and refrigerate for 1 hr.

Preheat grill to medium heat.  

Assemble 12” metal skewers by alternating chicken and grapes, then grill on medium heat for about 15-20 min until juices run clear and internal chicken temperature reaches 165°F.  The grapes should remain intact and be just on the verge of bursting.  

Once all the skewers are cooked, transfer to a platter and sprinkle with Maldon Sea Salt.  Serve with lemon wedges and White Grape BBQ Sauce (below)

White Grape BBQ Sauce

  • ½ C Green Grapes
  • 1 Tsp diced Jalapeño Pepper
  • 1 Tbsp freshly squeezed Lemon Juice
  • 1 Tbsp White Wine Vinegar
  • 1 C Mayonnaise 
  • Kosher Salt to taste
  • freshly ground White Peppercorns to taste

In a high speed blender or food processor, place the green grapes, jalapeño, lemon juice and white wine vinegar.  Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin creamy consistency.  Season with salt and pepper to taste.  Set aside.  

Any leftover White Grape BBQ Sauce can be kept refrigerated in an airtight container for up to 3 days.  

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  • 1 C Organic Pear baby food
  • 1/2 C plus 1 Tbsp White Balsamic Vinegar
  • 1/4 Tsp + 1 Tbsp Kosher Salt
  • 1 Tbsp Honey
  • 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Amchur (dried ground Mango Powder)

Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.

Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.

On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.

Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.

Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.

Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.

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