Balsamic Vinegar & Honey Chicken Skewers
by fig_and_pie in Cooking > BBQ & Grilling
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Balsamic Vinegar & Honey Chicken Skewers
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The balsamic vinegar & honey added a nice light touch of flavor to
the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.
time: about 1 hour (marinade the night before)
serves 4
Chicken Marinade
Ingredients:
2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 tablespoons honey
1 teaspoon fresh rosemary, minced, plus more for garnish
kosher salt and freshly ground black pepper
Directions:
1) The night before. Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.
2) Mix all of the remaining ingredients together and pour into the gallon bag with the chicken. Mush around and refrigerate overnight.
Cook the Chicken!
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The day of.
1) Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
2) Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
3) Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
The Salad!!
Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts c
up of dried quinoa, cook according to package directions.
Directions:
1) Wash the spinach
2) Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.
3) Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top.
Eat It!
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1) Load a plate up with the salad, cooked chicken skewers and quinoa.
2) Eat with your favorite beer, because it’ll make it that much better!