Balsamic Chicken Kabobs

Ingredients:
8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
2 Tbsp. Medium or Robust Extra Virgin Olive Oil
2 Tbsp. Maple Balsamic
2 Tbsp. maple syrup
1 Tbsp. 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)

Instructions:

Cut each chicken thigh in half (or each breast into quarters). 

In large bowl, whisk together oil, vinegar, maple syrup, lemon balsamic, 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.

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