Balsamic marinated chicken and strawberry skewers, grilled or broiled in only 15 minutes.
There are four reasons why you need these skewers in your life:
1. Holy cow these are so easy to make! If you don’t include the salt and pepper in the count (which I never do) then you only need five, FIVE ingredients to make these for dinner tonight. Dinner will be a breeze, and everyone will thank you for sweet balsamic smothered, not bland or dry boneless, skinless chicken breast on a stick. This is definitely a recipe that you can add to your weekly dinner lineup!
2. Have you ever grilled a strawberry? How about strawberries tossed with balsamic and honey? The strawberries soften, the juices release and the tart berry flavor pairs with the sweet marinade for the most beautiful food combination.
3. The balsamic-honey marinade has a double purpose when it is reduced into a thick, flavorful sauce. The more it’s reduced, the better it gets!
3. Crave-worthy, wake up and eat them for breakfast, leftovers salads! I’m a leftovers girl, and that usually means throwing any leftover protein into a huge salad the next day. There is something magical about leftover chicken kabobs, arugula, EVOO and an extra drizzle of the balsamic sauce. All the balance is happening in that bowl >>> peppery arugula, tart berries and vinegar, sweet honey, filling protein and healthy fats from the olive oil. Add in shredded carrots and avocado for an even better leftovers experience.
I guess that last one only works if these actually make it to the next day, so double to recipe if needed. Trust me, they’ll disappear fast!
- 1-1½ Pounds boneless skinless chicken breast, cubed
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- 1 Tablespoon avocado oil
- ¾ Cup balsamic vinegar
- 2 Tablespoons honey
- 20 Ounces strawberries (a little more than 1 (16oz) carton of strawberries)
- Place the cubed chicken in a gallon sized ziplock bag. Toss the salt, pepper and avocado oil into the bag with the chicken.
- In a separate bowl or cup, mix together the vinegar and honey. Measure ½ cup of the mixture and pour it into the bag with the chicken. Reserve the rest in the bowl for later.
- Seal the bag and toss it around in your hands to evenly coat the chicken. Let the chicken marinade in the fridge 2-4 hours.
- Thirty minutes before you want to make the chicken, soak the wooden skewers in water. This helps to prevent them from burning in the oven.
- When you're ready to start cooking, place the strawberries in a bowl and pour the reserved vinegar and honey on top.
- Remove the chicken from the fridge and line a baking sheet with parchment paper.
- Make the skewers by alternating between cubes of chicken and strawberries. I used 4 pieces of chicken and 3 strawberries per skewer.
- Place each skewer on the baking sheet and repeat until all of the chicken is used.
- Place a small pan on the stove over medium-low heat. Add any remaining marinade from the bowl that held the strawberries plus the marinade from the chicken into the pot. Let the marinade reduce by at least half while the chicken cooks, whisking occasionally. Adjust the heat as needed to keep the reduction at a steady simmer.
- Turn the boiler on to high and place the baking sheet on the top rack of your oven, a few inches below the flame.
- Broil the chicken for 12-15 minutes, turning halfway through, until the chicken is no longer pink.
- Remove the reduced vinegar from the heat and brush it over the skewers before serving.