8-10 wood skewers (not technically an ingredient but you need them!)
4-6 skinless, boneless chicken breasts
4 tbsp balsamic vinegar
2 tbsp honey
1 tbsp olive oil
1-2 cloves garlic, crushed
Juice of one lime
Salt and pepper to taste
Instructions
1. Soak wooden skewers in water for approx. 10 to 20 minutes.
Meanwhile, add vinegar, honey, oil, garlic, lime juice, salt and
pepper into a bowl and whisk gently until combined. Set aside.
2. Cut chicken into cubes and thread cubed chicken onto skewers.
Brush marinade on both sides of chicken skewers and place skewers
into a large Ziploc bag (careful not to poke a hole in the bag!).
3. Pour in remaining marinade, seal and refrigerate laying flat for
approx. 4-8 hours. If cooking on the barbecue at home, after
marinating, simply grill until chicken is cooked through, rotating at
the half-way mark.
If taking your chicken skewers camping, move your bag of chicken
skewers to the freezer and freeze completely. Before heading out, I
put the Ziploc bag of frozen chicken skewers into a rectangular
reusable plastic container and then pack into the cooler. You can of
course pack the Ziploc bag as is, but things get bumped and shifted
in the cooler while camping and you do not want the skewers to
poke a hole in your bag. The chicken will defrost slowly in the
cooler (providing you keep a good supply of replenished ice in
there) which makes it a great option for dinner on day three.
4. When ready to cook, remove your skewers from the bag, discard
the excess marinade, and cook on your camping barbecue until
chicken is cooked through rotating occasionally (approx. 15-20
minutes depending on the temperature of your camping BBQ).
Originally Submitted
7/16/2015
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You can add this Honey Balsamic Chicken Kabobs recipe to your own private DesktopCookbook.
