Channeling Audrey

Last night we had, what I consider to be, the perfect summer supper - fresh corn on the cob from the local produce market, okra straight from the garden and chicken kabobs made with my new favorite marinade, Chardonnay-Herb.

I came across the recipe in the June Southern Living, and this is the second time I've made it in just as many weeks!  It's so easy to put together, all of the herbs are in the garden out back (the other ingredients are pantry staples) and it's delicious.

Start by preparing your chicken.  We used boneless, skinless thighs last night, but the first time I made it we used chicken breast.  Personally I prefer white meat, but use what you'd like.  Either cut the chicken into cubes or strips and set aside.

Next mix up your marinade.  You'll need:

1/2 cup Chardonnay (whatever you've got on hand, just make sure it's something you'd drink even if you weren't cooking with it!)

1/4 cup olive oil

1 shallot, minced (I used regular onion)

2 garlic cloves, finely grated

3 Tbsp. chopped flat leaf parsley

2 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh thyme

1 Tbsp. Dijon mustard

2 tsp. sugar

1 tsp. salt

1/2 tsp. black pepper

Whisk it all together in a bowl and pop in the chicken.  Cover, and set in the refrigerator for 2-8 hours to let all that flavor soak in!

In the meantime (depending on how early you prepared your chicken) go for a swim, read a book, take a nap or just get on with the rest of the meal.  Like I said, we had corn on the cob, okra and apple salad with ours, but you could serve this with anything - rice, new potatoes, or just keep it simple with a green salad and a good loaf of french bread...anything you'd like!

Once the chicken is all marinaded, thread it onto skewers (if you use wooden skewers be sure to soak them ahead of time!).  Get your grill good and hot, and pop em on!  Close the lid and leave them for 3 minutes or so.  Take a walk around your garden with your wine (we used up the chardonnay so I had rosé, this one which I am obsessed with) and snap some random photos.  

Check on your chicken kabobs and carefully turn them over.  You can rearrange them to make sure they're cooking evenly.  Close the lid for another 3-4 minutes before checking them again.  (I turned mine one more time and cooked them for about 10 minutes all together and they were perfect!) 

Plate up and enjoy!