Keywords
Search:

Balsamic Chicken Kabobs

By The Canadian Living Test Kitchen

Tested till perfect

104 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Balsamic Chicken Kabobs

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 239
pro 33 g
total fat 10 g
sat. fat 3 g
carb 3 g
fibre 0
chol 124 mg
sodium 131 mg
% RDI: -
calcium 2
iron 14
vit A 4
vit C 35
folate 7

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.

Ingredients

  • 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp each  salt and pepper
  • 1 sweet green pepper, cut into inch (2.5 cm) pieces

Preparation

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

Related content

You might also like

Contests

All contests



Most popular

Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

    play

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

    play

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.

    play