Olive Garden Chicken and Sausage Mixed Grill: A Taste of Italy at Home

The clatter of plates, the warmth of conversation, the aroma of garlic and herbs hanging in the air – these are the sensations that flood back whenever I think of Olive Garden. It was a special occasion spot for my family growing up, and while my tastes have evolved, there’s still a nostalgic comfort to their familiar flavors. This Olive Garden Chicken and Sausage Mixed Grill recipe, recreated from the files of their Italian partners, Riserva di Fizzano and the Rocca delle Macie Winery, captures a delightful essence of those comforting Italian-American meals, making it perfect for a casual weeknight or a fun weekend barbecue.

Recipe Overview

• Prep Time: 3 hours 30 minutes (includes marinating time)
• Cook Time: 20 minutes
• Total Time: 3 hours 50 minutes
• Servings: 4
• Dietary Type: Varies, see notes

Ingredients

For the Marinade:

• 2 teaspoons hot pepper oil
• 2 tablespoons fresh rosemary, chopped
• ½ cup fresh lemon juice
• 1 teaspoon salt
• 3 bay leaves, broken into pieces
• 2 large garlic cloves, pressed
• ¼ cup extra virgin olive oil

For the Skewers:

• 2 lbs boneless skinless chicken breasts (4 oz each)
• 1 lb Italian sausage, mild
• 1 pint cherry tomatoes
• 30 bamboo skewers, soaked in water for at least 30 minutes
• 3 lemons, cut in half (garnish)
• 2 sprigs fresh rosemary (garnish)

Equipment Needed

• Large baking dish
• Baking sheet
• Grill
• Skewers

Instructions

1. Prepare the Marinade: In a large baking dish, whisk together the hot pepper oil, chopped fresh rosemary, fresh lemon juice, salt, bay leaves (broken into pieces), pressed garlic cloves, and extra virgin olive oil. This fragrant mixture will infuse the chicken with incredible flavor.

2. Prepare the Chicken: Cut each chicken breast in half lengthwise. This ensures even cooking and makes them perfect for threading onto the skewers.

3. Skewer the Chicken: Thread each piece of chicken onto a bamboo skewer. Add a cherry tomato to the end of each skewer for a pop of color and sweetness. The order doesn’t matter here, but a tomato at the end helps keep the chicken from sliding off.

4. Marinate the Chicken: Place the chicken skewers in the prepared marinade, ensuring that all sides are coated. Cover the baking dish and marinate in the refrigerator for at least 3 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become.

5. Bake the Sausage: Preheat your oven to 350°F (175°C). Place the Italian sausage on a baking sheet and bake for 20 minutes. This pre-cooking step ensures that the sausage is fully cooked before grilling, as it typically takes longer to cook through than the chicken.

6. Prepare the Sausage: Once the sausage is slightly cooled, cut each link into three pieces. Set aside.

7. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken skewers from the marinade (discard the marinade). Grill the chicken skewers until the juices run clear and the chicken is completely cooked through. This typically takes about 5-7 minutes per side, depending on the thickness of the chicken. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

8. Skewer and Grill the Sausage: Thread the cooked sausage pieces onto separate skewers. You can use the same skewers you used for the chicken after they’ve cooled down and been washed. Grill the sausage skewers until they are sizzling and heated through, about 2-3 minutes per side.

9. Assemble and Garnish: Place the cooked chicken skewers and sausage skewers on a large platter. Garnish with fresh rosemary sprigs, lemon halves, and any remaining cherry tomatoes.

Expert Tips & Tricks

• Soak Those Skewers! Soaking the bamboo skewers in water for at least 30 minutes before grilling prevents them from burning on the grill.
• Don’t Overcrowd the Grill: Grilling in batches prevents overcrowding, which can lower the grill’s temperature and result in unevenly cooked food.
• Marinating Magic: The longer you marinate the chicken, the better. If you’re short on time, even a 30-minute marinade will make a difference, but overnight is ideal.
• Sausage Selection: For a spicier kick, use hot Italian sausage instead of mild. You could even use a mix of both!
• Even Cooking: Pound the chicken breasts to an even thickness before cutting and skewering. This will ensure they cook at the same rate.

Serving & Storage Suggestions

Serve the Olive Garden Chicken and Sausage Mixed Grill immediately after grilling for the best flavor and texture. The skewers are delicious on their own or served with a side of pasta, rice, or grilled vegetables. The bright, lemony marinade pairs well with a crisp white wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill the skewers briefly, bake them in the oven at 350°F (175°C) until heated through, or microwave them. Be careful not to overcook the chicken when reheating, as it can become dry. Reheating on the grill imparts the best flavor.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	800.6 kcal	N/A
Calories from Fat	429 g	54%
Total Fat	47.8 g	73%
Saturated Fat	13.5 g	67%
Cholesterol	196.3 mg	65%
Sodium	2106.1 mg	87%
Total Carbohydrate	19.9 g	6%
Dietary Fiber	5.1 g	20%
Sugars	3.7 g	N/A
Protein	76 g	152%

Variations & Substitutions

• Vegetarian Option: Replace the chicken and sausage with grilled halloumi cheese or marinated tofu for a vegetarian-friendly version. Add other vegetables like bell peppers, zucchini, and onions to the skewers.
• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the label of your Italian sausage to ensure it doesn’t contain any gluten-containing fillers.
• Spicy Kick: Use hot Italian sausage or add a pinch of red pepper flakes to the marinade for a spicier flavor.
• Herbs: Feel free to experiment with different herbs in the marinade, such as oregano, thyme, or basil.
• Different Cuts of Chicken: While boneless, skinless chicken breasts are recommended, you could also use chicken thighs for a richer flavor. Just be sure to adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the marinade and skewer the chicken ahead of time. Store the skewers in the marinade in the refrigerator for up to 24 hours before grilling. The sausage can be baked ahead of time and stored in the refrigerator until ready to grill.

Q: Can I use metal skewers instead of bamboo skewers?
A: Yes, you can use metal skewers. Just be careful when handling them after grilling, as they will be very hot. There is no need to soak metal skewers before grilling.

Q: What if I don’t have a grill?
A: You can cook the skewers in a grill pan on the stovetop or bake them in the oven at 375°F (190°C) until the chicken is cooked through and the sausage is heated through.

Q: Can I add other vegetables to the skewers?
A: Absolutely! Feel free to add other vegetables such as bell peppers, onions, zucchini, or mushrooms to the skewers.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when the juices run clear when pierced with a fork and a meat thermometer inserted into the thickest part registers 165°F (74°C).

Final Thoughts

This Olive Garden Chicken and Sausage Mixed Grill is a delightful way to bring a taste of Italy to your own kitchen. The combination of tender, flavorful chicken, savory sausage, and sweet cherry tomatoes is a crowd-pleaser that’s perfect for any occasion. Don’t be afraid to experiment with different herbs, spices, and vegetables to create your own unique version. So gather your ingredients, fire up the grill, and get ready to enjoy a delicious and satisfying meal. I encourage you to try this recipe and let me know what you think! Perhaps pair it with a simple pasta salad and a glass of chilled Pinot Grigio for the full Italian experience. Buon appetito!