Maine Blueberry Chicken Skewers with Yogurt Dip
If you haven't been over to The Makers Galley on Commercial Street in Portland, then you're missing out! We love seeing the wide variety of art, books, and pantry essentials from local makers all in one place. Be sure to keep an eye on their event calendar. Owner Rachel Sagiroglu and Chef Arianna Stefanilo are always whipping up something special- Pajama Brunch on Sunday's and Shop & Shuck Saturday's to cooking classes and tastings. You may see familiar SKORDO jars on their retail shelves and even a well loved test tube rack in the kitchen. We were invited to their opening night where we got to taste some of Ariannas staples- including these Maine Blueberry Chicken Skewers with Yogurt Dip. They are always on the menu and a great example of how to use the blends outside of their label suggestions.
Makes 14 skewers
For the Skewer:
- 3 pounds boneless skinless chicken thighs
- 4 teaspoons kosher salt
- 2 teaspoon black pepper
- Vegetable oil
- 1⁄2 cup packed SKORDO Maine Blueberry Rub
- 16 ounces of your favorite plain yogurt
- 1 ounce of SKORDO Maine Blueberry Pork Rub
- 1 package of wood skewers
- Pre heat oven to 425 degrees F.
- For the yogurt: scoop yogurt into a small bowl. Add Maine Blueberry Pork Rub and mix until well incorporated. Set aside.
- For SKORDO seasoned chicken skewers: cut the chicken into large pieces and lightly drizzle with oil in a bowl, season with salt and pepper. Add Maine Blueberry Pork Rub and let sit for 3-5 minutes while you prepare your skewers and sheet tray for baking. Skewer pieces of chicken until the skewer is full, repeat this process with each skewer.
- Once all your chicken is skewered, place on a sheet pan with either a silicone pad or parchment paper, something to prevent the chicken from sticking to the pan. Bake for about 15 minutes, depending on how large you cut the chicken, until chicken is cooked all the way through.
- Pull from the oven and serve immediately with seasoned yogurt.
Recipe by The Maker’s Galley & Executive Chef, Arianna Stefanilo.