To many people, lemon curd is for dessert or a sweet treat. Instead, why not go savory? It gives delicious life to “boring old chicken.”
Chicken is the perfect canvas for tangy lemon matched with bright, fresh herbs and robust garlic. And, what better way to cook it than on the grill? The chicken stays juicy while getting just a little bit of char on the edges. The sugars in the lemon curd give a delightful taste of burnt sugar.
Finger food is always more fun, so we grilled each tender on a wooden skewer. I could easily see cutting the tenders into smaller pieces on smaller skewers and serving them as a passed party hors-d’oeuvre.
Lemon Curd Grilled Chicken Skewers
- 2 pounds chicken breast tenders
- 2 garlic cloves, minced
- one 5-inch sprig of fresh rosemary, de-stemmed and leaves minced
- one, 6-inch sprig of fresh thyme, de-stemmed and leaves minced
- 6 fresh sage leaves, minced
- 1/4 cup lemon curd
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- In a large bowl, stir together the minced garlic, minced herbs, lemon curd, olive oil and a few pinches of salt and black pepper. Add the chicken breast tenders and toss around the bowl to make sure each tender is fully coated in the lemon curd mixture.
- Cover and place in refrigerator to marinate for at least 30 minutes or longer, up to 24 hours.
- Heat your grill to medium.
- You will need one wooden skewer per chicken tender. Soak in water for 20 minutes.
- Stick each marinated chicken tender onto its own skewer.
- Grill over medium heat, until fully cooked, about 15-20 minutes.
- Serve immediately.