Balsamic Vinegar & Honey Chicken Skewers

Balsamic and Honey Chicken Skewers (9) WM

My car needed new front brakes so I took it to the mechanic today, and brought my bike to ride the 6 miles home.  The guy at the front desk asked if I needed a ride, I said ‘no, I’m going to ride my bike’ – he replied with, ‘next time you can use one of ours!’.  How very cool (and very Boulder) that my mechanic has several bikes that their customers can use!!

Onto this recipe.  As I’ve been saying in post after post, it’s summer so I have been grilling & using summer fruits and veggies – this recipe is no exception.  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.

Balsamic and Honey Chicken Skewers (4) WM

serves 4

time: about 1 hour (marinade the night before)

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
Salad Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts
I also used a cup of dried quinoa, cook according to package directions.

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.
  3. The day of.  Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
  4. Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
  5. Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
  6. Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.  Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top
  7. Eat with your favorite beer, because it’ll make it that much better!

 

Balsamic and Honey Chicken Skewers (18) WM

Artichoke & Asparagus Chicken Skewers

Artichoke & Asparagus Chicken Skewers  (22) WM

My husband and I really, really, really liked this dish!  We made it a second time with a pork tenderloin for a friend that can’t eat chicken and it’s equally as yummy!  The lemon herb vinaigrette is a little over kill / way too much oil for this dish so we skipped it the second time – I would highly recommend doing that.  The asparagus  that we get here in Colorado are way too skinny to put on the wood kabob stick, so I simply put them in the bag of marinade after I took the chicken / pork out of the bag, rolled the asparagus around a bit to coat them and then grilled them separately.

Serves: 4

Time: Refrigerate overnight, then 1 hour, approximately

Moroccan Chicken
1 1/2 – 2 pounds boneless skinless chicken, cut into bite size pieces
2 cloves garlic
1 inch piece fresh ginger, peeled and chopped
1/2 -1 teaspoon cayenne pepper)
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Artichoke & Asparagus Chicken Skewers  (14) WM Artichoke & Asparagus Chicken Skewers  (5) WM

Lemon Herb vinaigrette

2 small to medium lemons, grated + juiced
1/2 cup olive oil
1 tablespoons fresh parsley, chopped
1 tablespoon salt
1 teaspoon honey
1/2 a lime, juiced

 

Minted Goat Cheese Yogurt
1/2 cup plain Greek yogurt
2 tablespoons fresh mint, chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, juiced
salt and pepper, to taste
3 ounces soft goat cheese
Artichoke & Asparagus Chicken Skewers  (47) WM
Kabob Veggies
1 (6 ounce) jar marinated artichoke hearts
1 bunch asparagus
 
Artichoke & Asparagus Chicken Skewers  (17) WM
1) Add the ingredients for the chicken marinade to a food processor and blend until smooth, add to a gallon sized zip-lock bag with the chicken pieces and massage the marinade over the chicken.  Refrigerate overnight.
2) The day of:  Mix all of the ingredients of the minted goat cheese yogurt together, cover and set aside in the refrigerator until ready to eat.
3) Pour the lemon juice and add the lemon zest into a small sauce pan over low heat; bring to a simmer and simmer for about 1 minute or until the zest absorbs the juice.  You do not want the zest burn and get stuck to the pan.  Add this mixture to the olive oil, parsley, salt, honey and lime juice. Whisk to combine and set aside.
4) Get the coals of your BBQ ready. Soak the wood kabob skewers for about 5 minutes.
5) Thread the chicken and artichoke hearts on the wood kabob artichoke .  Place the asparagus in the bag of marinade and move around to coat.  Place the chicken/artichoke kabob artichoke plus asparagus on the grill and grill until the chicken is cooked through and the asparagus are tender but aren’t overcooked.
6) Serve the chicken with the the lemon herb vinaigrette, the minted goat cheese yogurt and couscous on the side.

 

Artichoke & Asparagus Chicken Skewers  (25) WM Artichoke & Asparagus Chicken Skewers  (36) WM