Lorraine Wallace's Skewers of Sage Chicken with Sweet Italian Sausage

Ingredients

• 6 servings pepper black freshly ground
• 1 tablespoon rosemary leaves fresh chopped
• 24 large sage fresh
• 6  garlic clove peeled smashed
• 0.5 cup garlic infused olive oil 
• 2 pounds ground sausage sweet italian cut into 2-inch pieces
• 1.5 cups olive oil extra virgin extra-virgin
• 2 pounds chicken thighs boneless skinless trimmed cut in half

Equipment

• bowl
• paper towels
• whisk
• grill
• aluminum foil
• skewers
• metal skewers

Directions

1. Combine all the ingredients in a small bowl and whisk well. Set aside.
2. Up to a day ahead or 4 hours prior to cooking, rinse the chicken thighs in cold water and pat dry with paper towels. Toss the chicken with 2 tablespoons of the rosemary-garlic oil and the chopped rosemary. Season with salt and pepper. Cover and refrigerate.
3. Preheat the grill to medium-high heat (350°F–450°F).
4. Place the 1/2 cup of rosemary-garlic oil in a small dish for brushing the skewers while grilling. Thread 3 pieces of the sausage, chicken, and sage leaves alternately on the metal skewers. Grill the skewers, covered, until one side is browned and has nice grill marks, about 4 minutes.
5. Brush with the rosemary-garlic oil, flip, and cook until the other side is cooked, about 4 minutes more.
6. Continue to cook, turning and brushing with the oil, until the sausage and chicken are both cooked through, about 10 minutes more. Cover with aluminum foil and let rest for a couple of minutes. To serve, arrange the skewers on a large platter and drizzle with the remaining rosemary-garlic oil.