Marinated & Grilled Chicken Kabobs

You are going to love this marinade! Cutting up the chicken & grilling kabob style insures that every little piece will soak up all the delicious flavors. Plus, it's fun to have the meat on skewers- you can serve them simply as they are, with hoagies to make a sandwich or on top of a green salad! These would be great for tailgating too! You can do all the prep at home & grill at the game!
(For the Marinade)
1/3 cup Olive Oil
1/4 cup Red Wine Vinegar
3 tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1/4 tsp Thyme
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Rosemary
4-5 cloves of Garlic, minced
Salt & Pepper

2 Boneless, Skinless Chicken Breasts, cut into 1" pieces
Whisk together all the ingredients of the marinade. I added a touch more Rosemary, just because we like it a lot.
Place the cut up chicken pieces into a large, resealable, plastic bag or casserole dish. Then pour the marinade all over it, make sure that all the pieces are evenly coated.
Marinate for as long as you can, I did it for 11 hours. I would do a minimum of 2 hours & up to 24. If you are using wood skewers, remember to soak them in water for an hour or so before grilling! After you have marinated the meat & soaked the skewers, make your kabobs. I pour it all into a casserole dish so the marinade can stay with the meat as long as possible. Try to get even sized pieces of chicken on each skewer so the meat cooks evenly. You can also make some veggie kabobs to go with these using onion, peppers, squash, zucchini, etc. But I wouldn't mix the meat with the veggies, especially when grilling chicken because the veggies & chicken don't cook for the same amount of time.
Grill your kabobs on direct, high heat for about 6-8 minutes, rotating on sides, until the meat is fully cooked.
This evening I served with my Pan Fried Gnocchi with Parmesan Cheese and Oven Roasted Broccoli, it was delish!

1 comment:

  1. Kabobs are one of my favorite grilled dinners. I love your marinade!