Kabobs: Balsamic Grilled Chicken
Source: The Olive Cellar, Northland Ave., Appleton
Easy to make and has a lot of flavor
Ingredients
- 1-3/4 to 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium red peppers, cut into cubes
- 1 large yellow pepper, cut into cubes
- 1 large red onion, cut into cubes
- 1 pint cherry tomatoes
- 1 small squash, 1/2-inch slices
- 2 small zucchini, 1/2-inch slices
- 8 skewers (wooden or metal)
Balsamic Marinade
- 1/4 c. balsamic vinegar (18 year old or older)
- 1/4 c. olive oil
- 1 Tbls. Dijon mustard
- 1 Tbls. honey
- 1 t. dried basil
Instructions
*If using wooden skewers you will need to soak them in water for at least 30 minutes.
Marinade: In a small bowl, add balsamic vinegar, Dijon mustard, honey, dried basil, salt and pepper. Whisk together and slowly add in the olive oil, whisking the entire time. You will use half to marinate the chicken in and save the rest for basting when grilling.
In a large bowl, add chicken cubes and half of the balsamic marinade; stir to make sure all the chicken is coated. Cover with plastic wrap and place in refrigerator for at least 30 minutes or several hours. Reserve the remainder of the marinade in refrigerator until ready to grill.
After marinating, remove the chicken from the refrigerator and start to assemble the kabobs. Alternate veggies with chicken on a skewer until everything is used up.
Lightly grease grill grate before heating. When grill has been heated, place kabobs on the grate and grill each side for 3-4 minutes, until charred. Brush remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
Remove from grill and enjoy.