Print
Total:
55 min
(includes soaking skewers)
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
  • Fresh sage leaves 
  • 1/2 to 3/4 pound thinly-sliced pancetta
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 

Directions

Special equipment: wooden skewers

Soak the skewers in water for 30 minutes. Heat a grill to medium-high heat.

Wrap a chicken piece with a sage leaf and then wrap in a slice of pancetta. Repeat with the remaining chicken. Thread the pancetta-wrapped chicken on the skewers, 4 pieces on each, leaving 1/2-inch space between them so they cook evenly. Season with salt and pepper.

Grill the skewers, turning occasionally, until the chicken is cooked through and the pancetta is crisp, about 10 minutes. Garnish with fresh sage leaves.

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