Balsamic Chicken Kabobs
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||3 g|
- Portion size: 4
Kabobs pair nicely with rice, noodles and new potatoes. To vary the flavours, you can replace the green pepper with 12 small cremini or white mushrooms or 1 zucchini, cut into 12 pieces.
- 8 8boneless skinless chicken thighs or 4 boneless skinless chicken breastboneless skinless chicken breasts
- 2 tbsp 2tbspextra-virgin olive oil
- 2 tbsp 2tbspbalsamic vinegar
- 2 tbsp 2tbspmaple syrup
- 1 tbsp 1tbsplemon juice
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspeach salt and pepper
- 1 1sweet green pepper, cut into inch (2.5 cm) pieces
Cut each chicken thigh in half (or each breast into quarters).
In large bowl, whisk together oil, vinegar, maple syrup, lemon juice, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.
Onto skewers, 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/15 cm 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.)
Additional information :
Freeze-ahead: 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.
Source : © CanadianLiving.com