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Tuscan Grilled Chicken, Sausage & Sage Skewers

Scott Phillips

Servings: 6-8

The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers.


  • 2-1/2 lb. boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
  • 1/2 cup plus 2 Tbs. Rosemary-Garlic Oil
  • 1 tsp. chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. sweet Italian sausage links, cut into 2-inch pieces
  • 24 large fresh sage leaves

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 510
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 120
  • Sodium (mg): 750
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 34


  • Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the oil, the rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.
  • Heat a gas grill to medium or prepare a medium-hot charcoal fire. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
  • Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about 10 min. more.
  • Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.


Rate or Review

Reviews (6 reviews)

  • momsstuffing | 08/21/2016

    Delicious! Easy! Served with a simple quinoa salad, fresh sliced tomatoes with balsamic reduction and grilled bread. Perfect summer dinner!

  • User avater
    BethanyReichard | 08/24/2013

    Loved it. Also - I turned the leftovers into a Tuscan Risotto! I sauted Arborio Rice in a pan with a little olive oil till slightly browned, added in 2 dried bay leaves, and 1/2 a sliced purple onion. Once onions cooked down, I added about a 1/2 cup hot water (from microwave). Simmer until water is mostly absorbed. Check your rice (should still be firm), add another 1/2 cup or so and the chopped up left overs and a tsp to a tablespoon of Paprika. Cover and simmer until water is absorbed. If it gets dry and is not yet tender, just add a little more water at a time. This perks up the chicken like it's freshly cooked!

  • MommyDot | 07/31/2011

    Followed the recipe exactly and came out great. Easy, fast, tasty. Keeper for me.

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