Balsamic Grilled Chicken Kabobs
These balsamic marinated chicken kabobs, skewered with fresh vegetables, and DGF Candied Jalapenos will be the hit of the outdoor party.
Ingredients
- 2.5 Lbs Boneless, skinless chicken breasts, cut into 1 inch cubes
- 2 Red bell peppers, c ut into cubes
- 1 Yellow bell pepper, cut into cubes
- 1 Red onion, cut into cubes
- 1 Pint Cheery tomatoes (I prefer Cherubs)
- 2 Squash, 1/2” thick slices
- 2 Zucchini, 1/2” thick slices
- DGF Candied Jalapenos
Balsamic Marinade
- 1/4 Cup Balsamic vinegar
- 1/4 Cup Olive oiil
- 1 Tbsp Dijon mustard
- 1 Tbsp Honey
- 1 Tsp Dry basil
- 1/2 Tsp Salt (I prefer Maldon sea salt)
- 1/2 Tsp Black pepper (I prefer a coarse ground)
Instructions
- Prepare marinade by adding balsamic vinegar, dijon mustard, honey, dry basil, salt and pepper in a small mixing bowl. Whisk together and slowly add olive oil while whisking.
- In a gallon sized baggie, add chicken cubs and pour in half of the balsamic marinade, reserving the remainder for grilling. Seal bag and make sure chicken is well coated with marinade before placing in refrigerator to marinade for 30 minutes to 1 hour.
- Preheat your grill to medium high heat (350-400 degrees).
- Remove chicken from refrigerator and start to assemble the kabobs.
- Alternate veggies, chicken and DGF peppers on a skewer until everything is used up.
- Place kabobs on the grill and grill each side 3-5 minutes, until charred. Brush remaining marinade on the kabobs for one last flavor infusion. Grill for an additional 2-3 minutes. With an instant read thermometer, make sure chicken is cooked to an internal temperature of 165 degrees.
- Remove from grill.
- Serve immediately and enjoy!
