Honey Balsamic chicken skewers
Cooked yakitori style, a mixture of honey and Balsamic vinegar is brushed repeatedly on skewered chicken in lieu of Japanese tare.
Servings 4 people
Ingredients
- 600 grams chicken breast fillets (about 1.3 pounds) skinless
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil (doesn't have to be extra virgin)
- ¼ cup honey
- ¼ cup Balsamic vinegar
Instructions
- Wipe the chicken breast fillets thoroughly to remove as much surface moisture as possible.
- Cut the fillets into slices then cut each slice into bite size pieces.
- Place the chicken slices in a bowl, add the salt, pepper and olive oil. Mix well until the chicken has absorbed the oil.
- Thread four to five pieces of chicken per skewer.
- Mix the honey and Balsamic vinegar together.
- Heat the grill (charcoal, stovetop or skillet) and arrange the chicken skewers at least an inch apart.
- Leave for a minute to allow the undersides of the chicken to brown slightly then flip over.
- With the browned sides now on top, start brushing the chicken with the honey-Balsamic mixture.
- Flip the chicken skewers after about 45 seconds and brush the opposite sides.
- Repeat the flipping and brushing every 45 seconds or so until the chicken slices are cooked through and the sauce has caramelized well.
