8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
2 Tbsp. Medium or Robust Extra Virgin Olive Oil
2 Tbsp. Maple Balsamic
1 Tbsp. Pineapple White Balsamic (or try Sicilian Lemon White Balsamic)
2 cloves garlic, minced
1/4 tsp. each salt and pepper
1 sweet green pepper, cut into inch pieces (can substitute mushrooms or zucchini)
Cut each chicken thigh in half (or each breast into quarters).
In large bowl, whisk together oil, vinegars, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.
Alternately thread chicken and green pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear for thighs, about 12 minutes, or until no longer pink inside for breasts, about 18 minutes. (Or broil kabobs, 6 inches from heat, turning once, until golden brown and juices run clear for thighs, about 8 minutes, or until no longer pink inside for breasts, about 12 minutes.)
Notes: Can be made and frozen ahead of when needed. Divide chicken between 2 large resealable plastic freezer bags; pour marinade over chicken. Press out air and seal bags. Freeze for up to 1 month. Thaw in refrigerator. Skewer with peppers and grill or broil as directed.
Tip: We don't suggest freezing the skewered chicken and peppers in plastic freezer bags because the sharp skewers can poke holes in the bags, creating leaks and a messy freezer cleanup.