Cooked yakitori style, a mixture of honey and Balsamic vinegar is brushed repeatedly on skewered chicken in lieu of Japanese tare.
Five minutes to prepare and ten minutes to cook, these honey balsamic chicken skewers can be served as an appetizer, main course or finger food to accompany your summer cocktail drinks.
Honey Balsamic Chicken SkewersRecipe by
- 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 (see notes after the recipe)
- 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 (see notes after the recipe).
- 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 minutes 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.