Chicken on a Stick

Ingredients

2 pounds skinless, boneless chicken breasts or chicken tenders, cut into 1-inch cubes

Zesty Chicken Marinade (see other recipe)

8 (8-inch) wooden skewers

1/2 pound cressy greens (watercress) or arugula (5 to 6 cups)

Olive oil

Salt and pepper

Directions

Combine the chicken and the marinade in a gallon-size resealable plastic freezer bag. Seal and marinate in the refrigerator for 8 hours.

Soak the skewers in water for 30 minutes. While they soak, prepare a charcoal grill to medium-high heat (350°F to 400°F) with the rack 4 inches from the coals.

Remove the chicken from the marinade and discard the marinade.

Thread the chicken onto the skewers, leaving a 1/2-inch space between the pieces.

Close the grill cover and grill over hot coals fro 20 to 25 minutes, turning 4 times, until the juices run clear when the chicken is pierced with a fork.

Toss the cressy greens in the olive oil, season with salt and pepper, and arrange on a large platter.

Top with the skewers and serve warm.

Notes

Dolly says: "If you come to Dollywood--or, rather, when you come to Dollywood--you will see lots of folks walking around with a mouthwatering stick full of juicy nuggets of grilled chicken. THat's what's so great about these--they're perfect walking-around food and just the kind of thing that's good to serve at a backyard barbecue wher you want to be up and around visiting with everyone. They look real nice on a platter of greens slicked with olive oil, a touch that I borrowed from my sister Cassie, the stylish entertainer among us."